black sesame

Ben’s Japanese style fried fish

Ben'sjapanesefish

Well it’s not really Ben’s recipe, it’s actually Nic Watt’s from the Saturday Kitchen at Home cookbook. This is a very good book if you fancy upping your game in the kitchen from time to time. The dishes are or all a little more complicated than your average Nigella, Nigel, Jamie or Delia recipe but still achievable for the ambitious home cook. Look out for it in your local charity shop – it’s a few years old now so it’s bound to crop up.

Image result for nic watt chef

This is Nic Watt.

This has become one of Ben’s signature starter dishes. Ben by the way (if you’re new to this blog) is my husband. He does not look like Nic (above).

The recipe involves deep frying the fish skeleton (not shown in the photo above). This sounds vile but it crisps up beautifully and tastes rather like a fishy version of pork crackling.

The dipping sauce and marinade is amazing and I guess you could use the concept for other meats like pork or chicken if you like.

We have made this with turbot instead of lemon sole and you could probably substitute any firm white fish. The deep fried skeleton however only really works with sole.

Nic Watt’s Crispy lemon sole with chilli, sesame and soy

For the marinade and dipping sauce

  • 1 teaspoon of chopped green chilli
  • 1 teaspoon of chopped red chilli
  • 1 teaspoon of chopped fresh ginger
  • 1/2 a teaspoon of chopped garlic
  • 2 teaspoons of ground coriander
  • 1 teaspoon of black sesame seeds
  • 1 teaspoon of Djon mustard
  • 1 teaspoon of sesame oil
  • 50ml of soy sauce
  • The juice of half a lemon
  • 5 tablespoons of vegetable oil

For the fish

  • 2 lemon sole
  • 50g-75g of potato starch (you can buy this from Holland and Barrett)

To serve

  • The zest of two lemons
  • A little coriander

Put all the ingredients for the marinade (except the oil) into a bowl and mix to combine.

Heat the vegetable oil on a high heat until it is smoking, then pour it over the other marinade ingredients and stir. It may spit a little so be careful. Put one half of the mix into little bowls for the dipping sauce and leave the rest in the bowl for the marinade.

Prepare the fish by cleaning, descaling, skinning and filleting it. Or ask your fishmonger to do this for you. Cut the filleted fish into bite size pieces and place in the marinade for 15 minutes.

For the skeleton, cut in half lengthways keeping the backbone intact on one half. Discard the half without the back bone. Dust the skeleton with potato flour and place around a small bowl placed upside down to shape.

Heat some oil in a very large saucepan to 190oC

IR GM300E Infrared Thermometer

PS.These infrared thermometers are brilliant for testing the surface temperature of oil and can be bought online for less than £20.

First place the skeleton in the heated oil for 2-3 minutes until crispy and drain on kitchen paper. Hopefully it will keep it’s bowl like shape.

Lift the sole from the marinade and coat evenly in potato starch. Shake to remove any excess flour, then drop into the oil and fry for 2-3 minutes until a light golden colour. Drain on kitchen paper.

To serve, arrange the fish pieces and skeleton nicely on a serving plate, grate over some lemon zest and sprinkle over some chopped coriander (these garnishes are not shown in the photo above).

Serve the bowls of dipping sauce alongside.

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