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Chipotle-fried fish & clementine bites
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Total Time:
40 minutes
Fried citrus slices: Crispy and juicy perfection.
Ingredients:
  • 400 g white fish fillets such as pollock, haddock, cod, skin off, pin-boned, from sustainable sources
  • 2 limes
  • 1 teaspoon dried chipotle flakes plus extra to serve
  • 1 teaspoon ground coriander
  • 150 g cornflour
  • 150 ml milk
  • 1 litre vegetable oil for frying
  • 2 clementines
  • ½ a bunch of fresh coriander (15g)
  • 75 g plain yoghurt
  • 1 small clove of garlic
  • ½ a clementine
Instructions:
  • Cut the fish into bite-sized 2.5cm chunks and season with sea salt, black pepper, and the juice of 1 lime. Let it sit for 10 minutes. Finely chop most of the fresh coriander for the dip, mix with yogurt, crushed garlic, and clementine zest. Crush chipotle flakes and mix with ground coriander, cornflour, and salt in a dish. Pour milk into a separate bowl. Heat oil in a saucepan till 170ºC/325ºF. Slice clementines thinly. Pat dry fish and clementine slices, coat in flour, dip in milk, then coat again in flour. Deep fry in batches for 2 to 3 minutes until golden. Drain and sprinkle with salt, chipotle, and coriander. Serve hot with dip and lime wedges.

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