Thursday, September 25, 2008

Fried Fish with Tomato and Pickled Lemon Salsa

Coating the fish in corn flour gives it a lovely golden color but you could use other flours if you cannot tolerate corn. Salsas are very easy to make with any moist fruit and vegetables - try substituting avocado for the tomato or pineapple for the lemon. Recipe serves 2.


2 tablespoons corn flour
Salt and pepper
2 pieces white fish (haddock, hake, cod)
3 tablespoons olive oil
2 large ripe tomatoes
2 dessertspoons finely chopped pickled lemon
1 tablespoon chopped fresh herbs (coriander, parsley)


1. Place the corn flour on a plate and season with salt and pepper.
2. Wash the fish and dry lightly with kitchen paper. Dip the fish into the seasoned corn flour until coated on both sides.
3. Fry the fish in 1 tablespoon of olive oil, over a medium heat, for approximately 5 minutes on each side or until just cooked. The length of time required will depend on the thickness of the fish.
4. To make the salsa, skin the tomatoes (place in boiling water for a few seconds to loosen the skins) and dice the flesh as finely as possible. Mix the tomatoes with the pickled lemon, fresh herbs and the two remaining tablespoons of olive oil.
5. Season the salsa to taste with salt and pepper and serve with the fish.

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