Crisply fried fish with iced chilli lemon butter


Ingredients 10
Servings 4
Time

Ingredients

  • 1
    kg
    fish fillets of hake, cob, yellowtail or Cape salmon
  • 60
    ml
    cornflour
  • 60
    ml
    olive oil
  • CHILLI BUTTER
  • 80
    g
    butter
  • 15
    ml
    finely chopped coriander
  • 2
    ml
    finely chopped chilli, or chilli flakes
  • 15
    ml
    finely grated lemon peel
  • medium-grain to coarse salt
  • 10
    ml
    lemon juice
 

Method

 
CHILLI BUTTER: Blend ingredients until smooth. Shape into a sausage, wrap in plastic wrap and freeze. Pat fish until bone dry, using paper towels. Dust with cornflour. Heat oil until hot but not smoking. Fry fish quickly, about 3 to 4 minutes on each side. Remove and drain on brown paper. Cut chilli butter into rounds and place one on each fillet of fish. Serve with mashed potatoes.
 

Read more on: fish/seafood  |  shallow-fry
 

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