Crispy ling with chilli jam

Tim Barnes shares his fail-safe recipe for crispy fried ling with fiery chilli jam
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Crispy ling

‘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

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  • You will need
  • Method
  • 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
  1. 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.
  2. 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.
  3. For the batter: mix the flour with the lager or soda water until smooth.
  4. 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.
  5. 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

  1. 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.
  2. 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.
  3. For the batter: mix the flour with the lager or soda water until smooth.
  4. 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.
  5. Drain on kitchen paper and season with salt and pepper. Serve warm with the chilli jam and lime wedges.
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