Witch deep-fried in herb and cheese crumbs with tomato and chive salad

Witch deep-fried in herb and cheese crumbs with tomato and chive salad

By
From
British Seafood
Serves
6
Photographer
David Loftus

Ok, I had to include a dish to appeal especially to children and this is it: deep-fried fish coated in savoury breadcrumbs, served with homemade ketchup and a tomato salad – a guaranteed winner. The cheese makes the coating deliciously crispy and golden. You can use any good mature Cheddar but my favourite is Davidstow as it just happens to be made up the road from my restaurants.

Ingredients

Quantity Ingredient
4 witch soles, filleted and skinned, about 500 g each
2 eggs, beaten
100g plain flour
oil, for deep-frying
cornish sea salt
freshly ground black pepper

Herb and cheese breadcrumbs

Quantity Ingredient
10 slices white bread, crusts removed
30g flat-leaf parsley
30g chives
30g basil
100g full-flavoured cheddar, grated

Tomato and chive salad

Quantity Ingredient
6 plum tomatoes
12 cherry tomatoes
1 red onion, peeled and finely chopped
2 tablespoons chives, chopped
75ml extra virgin olive oil
75ml red wine vinegar
pinch sugar

To serve

Quantity Ingredient
Tomato ketchup

Method

  1. It’s best to prepare the tomato and chive salad an hour or so before serving to allow time for the flavours to mingle. Slice the plum tomatoes, halve the cherry tomatoes and place both in a bowl with the red onion, chives, extra virgin olive oil, wine vinegar and sugar. Mix gently and season with salt and pepper to taste.
  2. To make the breadcrumbs, blitz the bread and herbs in a food processor to fine crumbs, then add the cheese and blend for 30 seconds. Spread the crumb mixture out on a tray and cover until ready to crumb the fish.
  3. When ready to serve, arrange the tomato salad on a nice big platter.
  4. Cut the fish fillets in half lengthways. Get ready to crumb the fish: have the beaten eggs in one bowl, the flour seasoned with a touch of salt and pepper in another bowl, and the tray of breadcrumbs to hand. Heat the oil in a deep-fat fryer or other suitable deep, heavy pan to 180°C.
  5. One at a time, dip the fish into the flour, then into the egg and finally in the breadcrumbs to coat. Deep-fry the fish in the hot oil, in batches if necessary, for 3 minutes until golden. Drain on kitchen paper and season with salt.
  6. Place the fish on top of the tomato and chive salad and serve at once, with the tomato ketchup on the side.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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