‘Ling has a wonderful texture once marinated and fried in this tempura style batter,’ says Tim Barnes, head chef at Outlaw’s Fish Kitchen in Port Isaac
www.nathan-outlaw.com
Serves 4
- Ling fillet 600g, skinned and pin-boned, cut into 4cm chunks
- Coriander 2 tbsp, chopped
- Lime 1, finely grated zest
- Ground cumin ½ tsp
- Cayenne pepper ½ tsp
- Sunflower oil for deep frying
- Sea salt and freshly ground black pepper
- Lime 1, to serve
For the batter:
- Gluten-free self-raising flour 100g
- Lager or soda water 120ml
For the chilli jam:
- Red onion 1, peeled and finely diced
- Red peppers 4, cored, deseeded, and finely sliced
- Garlic cloves 3, peeled and chopped
- Plum tomatoes 1 tin
- Soft brown sugar 300g
- Red wine vinegar 150ml
- Lemongrass 2 stalks, outer layer removed, finely chopped
- For the chilli jam: put all of the ingredients into a heavy based pan and bring to the boil. Stir, lower the heat and simmer for 45 minutes. Stir occasionally until it’s thick and syrupy. Transfer the jam to a container and allow to cool.
- For the fish: marinate the ling chunks in the chopped coriander, grated lime zest, ground cumin, cayenne pepper and a good pinch of salt for 30 minutes.
- For the batter: mix the flour with the lager or soda water until smooth.
- Heat the oil to 180°c. Coat the marinated ling chunks in batter, then gently lower into the hot oil, one by one. Fry for 3-4 minutes, until crispy and golden.
- Drain on kitchen paper and season with salt and pepper. Serve warm with the chilli jam and lime wedges.
You will need
- Ling fillet 600g, skinned and pin-boned, cut into 4cm chunks
- Coriander 2 tbsp, chopped
- Lime 1, finely grated zest
- Ground cumin ½ tsp
- Cayenne pepper ½ tsp
- Sunflower oil for deep frying
- Sea salt and freshly ground black pepper
- Lime 1, to serve
For the batter:
- Gluten-free self-raising flour 100g
- Lager or soda water 120ml
For the chilli jam:
- Red onion 1, peeled and finely diced
- Red peppers 4, cored, deseeded, and finely sliced
- Garlic cloves 3, peeled and chopped
- Plum tomatoes 1 tin
- Soft brown sugar 300g
- Red wine vinegar 150ml
- Lemongrass 2 stalks, outer layer removed, finely chopped
Method
- For the chilli jam: put all of the ingredients into a heavy based pan and bring to the boil. Stir, lower the heat and simmer for 45 minutes. Stir occasionally until it’s thick and syrupy. Transfer the jam to a container and allow to cool.
- For the fish: marinate the ling chunks in the chopped coriander, grated lime zest, ground cumin, cayenne pepper and a good pinch of salt for 30 minutes.
- For the batter: mix the flour with the lager or soda water until smooth.
- Heat the oil to 180°c. Coat the marinated ling chunks in batter, then gently lower into the hot oil, one by one. Fry for 3-4 minutes, until crispy and golden.
- Drain on kitchen paper and season with salt and pepper. Serve warm with the chilli jam and lime wedges.
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