Rosemary and cheese crumbed plaice with courgette and basil chutney

Rosemary and cheese crumbed plaice with courgette and basil chutney

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

This simple dish is always popular – with children and adults alike. I’ve used plaice, which I love deep-fried, but you could use anything really. The chutney is just lovely to have to hand – it’s great with cheese.

Ingredients

Quantity Ingredient
600g plaice fillet, skinned
200g stale bread, crusts removed
50g parmesan, freshly grated
2 teaspoons rosemary, chopped
100g plain flour, to dust
2 eggs, lightly beaten
oil, for deep-frying
cornish sea salt
freshly ground black pepper

Courgette and basil chutney

Quantity Ingredient
rapeseed oil, for cooking
1 white onion, peeled and finely chopped
1 teaspoon mustard seeds
1 teaspoon onion seeds
3 garlic cloves, peeled and chopped
1 teaspoon saffron strands
1 teaspoon rosemary, chopped
150g ripe tomatoes
150ml cider vinegar
75g brown sugar
350g courgettes, diced
2 granny smith apples, peeled and diced
20 basil leaves, sliced

Method

  1. First make the chutney. Heat a large saucepan over a medium heat and add a drizzle of oil. When it is hot, add the onion, mustard and onion seeds, garlic, saffron and rosemary.
  2. Cook for 2 minutes, then add the tomatoes, cider vinegar and brown sugar. Cook for about 20 minutes until the tomatoes collapse and the liquid becomes syrupy. Next, add the courgettes and apples and cook until the courgettes are just tender. Remove from the heat, season with salt to taste and add the basil. Leave to cool, then refrigerate unless serving straight away (the chutney will keep in a sealed jar in the fridge for up to a month).
  3. To make the crumb coating, tear the bread into pieces and blitz in a food processor with the Parmesan, rosemary and a pinch of salt, for 1 minute. Spread the crumbs out on a tray. Get ready to crumb the fish: have the flour seasoned with salt and pepper in one bowl, the beaten eggs in another, and the tray of crumbs to hand. Heat the oil in a deep-fat fryer or other suitable deep, heavy pan to 180°C.
  4. Deep-fry the fish, in batches if necessary: pass through the flour, then dip into the beaten eggs and finally in the breadcrumbs to coat. Add the fish to the hot oil and deep-fry for about 2 minutes until golden, then remove and drain on kitchen paper and season with a little salt.
  5. Serve immediately, on warm plates with the chutney and some chargrilled courgettes or simply dressed salad leaves on the side.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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