I love this Ballymaloe recipe for a spiced flour which makes a delicious batter for fish or chicken. Heres a recipe for spicy hake goujons, chunky wedges and tomato salsa. So good with a garlicy aioli.
What you need:
3 fillets hake (or other white fish) cut into long strips
1 cup flour
Spice mix: 2tsp salt, 3 tblsp sesame seeds, 2 tsp white pepper, 2 tsp chilli powder*, 2 tsp curry powder
5 large potaoes
3 clove garlic
olive oil, salt and pepper
1 small red onion
bunch fresh coriander
juice of half lime
Preheat the oven to 180 degress. Clean the potatoes if required and cut in half lenth ways and then cut each half into thirds. Place on a roasting tray with the three cloves of garlic kept whole but crushed, a large douse of olive oil and a good helping of salt and pepper. Roast for around 40-50 mins tossing frequently.
In the meantime mix the flour and spices together in a bowl and have the milk ready in another bowl. Make the salsa by cutting the tomatoes in half and discarding of the watery flesh. Dice the tomatoes and onions and roughly chop the coriander. Toss together in a bowl with lime juice, olive oil, salt and pepper. 5 minutes or so before the potatoes are ready you can begin cooking the fish.
If you don’t have a deep fryer you can heat oil in a high sided pan. Drop a speck of fish in to test if the oil is hot enough before cooking. If it bubbles up it’s ready to go.
Toss the fish pieces in the milk and then into the flour one piece at a time ensuring each piece is well coated in spicy flour. Drop into the hot oil and cook until dark golden brown. Break one piece open to see if the fish is cooked if you are unsure.
Serve with the chunky wedges, a good helping of your salsa, aioli and a lemon wedge…
* I like to use chipotle chilli powder for a little smokiness