Sea Bass In A Coriander And Chilli Batter Served With Chips, Balsamic Samphire And Sauce Gribiche
This recipe combines crispy sea bass fillets coated in a flavorful batter with golden-brown chips, buttery samphire, and a tangy sauce gribiche. The perfect dish to enjoy a taste of the sea at home!
— Constant Cookbook
Ingredients
- or sunflower oilbeef dripping
- 1 sea bass
- 50g/1¾oz rice flour
- 200g/7oz self-raising flour
- 50g/1¾oz cornflour
- 1 tsp baking powder
- 300ml/10fl oz cold sparkling water
- 1 large red chilli
- 50g/1¾oz fresh coriander
- pinch sea salt
- 200g/7oz samphire
- 50g/1¾oz unsalted butter
- 4 tbsp balsamic vinegar
- and saltblack pepper
- pinch sugar
- 1kg/2lb 4oz large Maris Piper or King Edward potatoes
- 1 free-range egg
- 1 tsp Dijon mustard
- pinch salt
- pinch pepper
- 300ml/½ pint rapeseed oil
- ½ lemon
- 1 tbsp white wine vinegar
- 2 free-range eggs
- 3 tbsp finely chopped cornichons
- 1 tbsp finely chopped baby capers
- 1 tbsp chopped tarragon
- 1 tbsp chopped chives
- 1 tbsp chopped parsley
- pinch sugar
Instructions
- Preheat a deep-fat fryer to 160C/325F (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Dust the sea bass portions with rice flour and set aside.
- For the batter, mix together the flours and baking powder in a large bowl. Whisk in the sparkling water to make a smooth batter. Then stir through the chilli, coriander and sea salt. Set aside until ready to cook the fish.
- For the chips, cut the potatoes into fairly thin chips. In a large pan of boiling water, cook the chips until just soft, but not breaking up (approximately two minutes). Remove from the pan and drain thoroughly.
- Add the chips to the deep-fat fryer and cook until they are light golden-brown (approximately two minutes). Drain on kitchen paper and set aside (ready for a second frying just before serving).
- For the samphire, bring a pan of salted water to the boil. Add the samphire and cook for a few minutes. Immediately drain and coat with butter and balsamic vinegar. Season with salt, pepper and a pinch of sugar.
- For the sauce gribiche, first make a mayonnaise by placing the whole egg into a food processor along with the Dijon mustard, salt and pepper. Blend until smooth and, with the motor running, add the rapeseed oil in a thin stream until the mixture starts to thicken. Then add the lemon juice and white wine vinegar. Keep adding the oil until you have a smooth emulsion with a mayonnaise consistency.
- Spoon the mayonnaise into a bowl and add the chopped hard-boiled eggs, cornichons, capers, herbs and sugar. Mix well and set aside.
- To cook the bass, dredge the fillets in the batter and place them into the deep-fat fryer. Cook for 5-10 minutes, or until the batter is crisp and golden-brown.
- Just before serving, fry the chips for a final time until crisp and a deep golden-brown.
- To serve, place the fried bass and chips on plates with the samphire and gribiche.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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