Tails are usually cheaper with a good hunk of meat still attached and with a little technique it can be turned into an epic dish. Try this recipe, it’s got juicy meat and crispy skin with a tail like a potato chip - it’s gonna change your life.
Did you know that when it comes to fish, the ""nasty"" bits are usually the best bits? If you try this recipe, let me know how you get on!
🧑🍳 INGREDIENTS:
Fish Tails:
• 4 fish tails (I’ve used baby snapper)
• 100g corn starch
• 240g plain flour
• 6g baking powder
• 5g fine salt
• 10g ground coriander
• 1 lemon, juiced
• 1 lemon, zested
• 2 limes, zested
• flake salt
• white pepper
• canola oil for frying
Spicy Dressing:
• 30g fish sauce
• 20g honey
• 30g lemon juice (1 lemon)
• 1 whole tomato (the older the better)
• ¼ clove garlic, minced
• 20g cayenne chilli, finely diced
• 5g mint, finely chopped
• 5g basil, finely chopped
🧑🍳 METHOD:
Fill a large pot no more than halfway with oil and heat to 190°C.
To make the fish tail dredge, whisk to combine the plain flour, corn starch, baking powder, salt, ground coriander and citrus zest.
Squeeze the lemon juice all over the fish tails then season all sides with salt and white pepper. Thoroughly rub the tails with the dredge and leave to sit for ten minutes.
To make the dressing, combine the fish sauce, honey and lemon juice in a bowl. Halve the tomato and squeeze its pulp through a strainer into the bowl, discarding the seeds. Finely dice the tomato flesh and add to the bowl along with the garlic, chilli, mint and basil.
Fry the fish tails until golden brown and crispy, 6-8 minutes. Transfer to a wire rack set over a tray and season with flake salt. Serve with dressing on the side.
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