Crispy pollack, pickled carrots and sweet vinegar dressing

Crispy pollack, pickled carrots and sweet vinegar dressing

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

As I had fallen out of love with pollack when I wrote my first book, it didn’t feature but now I’ve let it back into my life and found some great ways to treat it. Here it is marinated with smoked paprika, coriander and lime zest before coating in batter and frying. Delicious!

Ingredients

Quantity Ingredient
600g pollack fillet, skinned and pin-boned
2 tablespoons coriander leaves, chopped
1 lime, finely zested
1 teaspoon smoked paprika
75g cornflour
75g plain flour, plus extra to dust
200ml soda water, ice-cold
oil, for deep-frying
cornish sea salt

Pickled carrots

Quantity Ingredient
3 carrots, peeled
1 banana shallot, peeled and sliced
2 garlic cloves, peeled, halved and germ removed
1 green chilli, deseeded and sliced
100ml white wine
100ml white wine vinegar
100ml water
100g caster sugar
2 spring onions, trimmed and finely sliced
1 tablespoon coriander, roughly torn
75ml cold-pressed rapeseed oil

To serve

Quantity Ingredient
lime wedges

Method

  1. Cut the fish into chunks, about 4 cm wide and 4 cm long. Mix the chopped coriander, lime zest, smoked paprika and a good pinch of salt together in a bowl, add the fish and toss to mix. Leave to marinate for 30 minutes.
  2. For the pickled carrots, slice the carrots into fine ribbons, using a mandoline or vegetable peeler. Place in a shallow bowl with the shallot, garlic and chilli. Heat the wine, wine vinegar, water and sugar in a pan to dissolve the sugar, then bring to a simmer and pour over the carrots. Lay a sheet of cling film over the surface to keep the carrots submerged. Leave to cool.
  3. To make the batter, mix the cornflour and flour in a bowl with a pinch of salt. Stir in the soda water to give a smooth batter. Stand the bowl over another bowl of iced water; put to one side.
  4. When you are ready to cook the fish, drain the pickled carrots and place them in a bowl, discarding the garlic. Add the spring onions and coriander, season with salt to taste and dress with the rapeseed oil.
  5. Heat the oil in a deep-fat fryer or other suitable deep, heavy pan to 180°C. Toss the fish in the flour to coat and pat off any excess. Dip the pieces of fish into the batter and carefully lower them into the hot oil, one by one. Deep-fry for about 2 minutes until crisp and golden, then transfer to a tray lined with kitchen paper to drain. Season with a touch more salt.
  6. Serve the crispy fish on a warm platter with the pickled carrot salad and lime wedges.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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