Spicy fish

Rock salmon or dog fish as it is sometimes called, is an inexpensive firm-fleshed fish which is available from most fishmongers. It is ideal for this recipe as it can easily be cut into strips.
Do not put too many fish strips into the fat at one time as the coconut tends to make the fat bubble. It is best to fry in 3 or 4 batches.


serves 4
350 g (12 oz) rock salmon, bones removed, cut into 10 x 1 cm (4 x 1/2 inch strips
75 g (3 oz) fresh white breadcrumbs
25 g (1 oz) desiccated coconut
1/4 teaspoon chilli powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
salt and freshly ground black pepper
25 g (1 oz) plain flour
2 eggs, beaten
1/4 cucumber, peeled and chopped
25 g (1 oz) gherkins, chopped
6 tablespoons thick bottled mayonnaise
vegetable oil, for deep-frying
lemon and tomato, to garnish


1. Put the breadcrumbs in a bowl and stir in the coconut, chilli, coriander and cumin. Season with
salt and black pepper to taste.

2. Spread the flour out on a large flat plate and season with salt and pepper. Beat the eggs in a shallow bowl. Dip the fish strips in the flour, turning to coat thoroughly, then in the egg, and then in the breadcrumb mixture until evenly coated.

3. Lay the strips on a baking sheet or tray and refrigerate for 10 minutes.

4. Meanwhile, mix the cucumber and gherkins into the mayonnaise and spoon into a small serving jug. Heat oven to 110°C (225°F) Gas 1/4.

5. Pour enough oil into a deep-fat frier with a basket to come halfway up the sides. Heat the oil to 190°C (375°F), or until a stale bread cube turns golden in 50 seconds. Fry the fish strips a few at a time for 5 - 7 minutes until they are golden brown and crisp.

6. Drain on absorbent paper and keep warm in oven while frying remaining batches. Serve the fish strips at once garnished with thin wedges of lemon and tomato halves and with the cucumber and gherkin sauce handed separately.

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