crispy spiced brill with shredded ginger salad

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Cooking receipe to make crispy spiced brill with shredded ginger salad under category Aga Recipes. You may find some video clips related to this receipe below.

crispy spiced brill with shredded ginger salad

3 litres sunflower oil for deep fat frying

1 kg fresh brill on the bone or 500g brill fillets

1 large egg white lightly beaten

1 tbsp double cream

2 carrots peeled

1 mooli (daikon) or two small white turnips peeled

1/2 cucumber peeled seeded and very finely sliced

2 sticks celery very finely sliced

Spiced flour:

150g plain flour

1 tspn salt

1 tbsp black poppy seeds

1/2 tsp mild chilli powder

1 tsp ground ginger

Vinaigrette:

3 tbsp sunflower oil

2 tbsp sesame oil

40mm piece fresh ginger root grated and squeezed

2 tbsp light soy sauce

1 tsp poppy seeds

1 clove garlic crushed

Pour the oil into a very large deep pan (a dutch ovenis ideal) and heat it for 20 minutes uncovered on the floor of the roasting oven.

This gets the oil almost up to temperature for deep frying without wasting stored heat.

Fillet and skin the fish then cut it into 25mm pieces.

Mix together all the ingredients for the spiced flour and in a separate bowl mix the lightly whisked egg white and cream.

Shred the carrots and turnips or mooli using the finest shredding plate on a food processor.

If you are doing this in advance plunge the shreds and the sliced cucumber and celery into a bowl of iced water to keep them crisp.

Drain the vegetables just before frying the fish.

Whisk together all the ingredients for the vinaigrette and season to taste. Cover a plate with lots of crumpled kitchen paper ready for draining the fried fish.

Move the pan of hot oil up on to the boiling plateand continue heating until the oil has reached 180C the oil will quickly come up to temperature.

Rub the egg white and cream mixture well into the fish then toss the fish in the spiced flour until evenly coated. Carefully drop pieces of the brill into the hot oil and fry for 2 to 3 minutes until golden brown.

Drain the fish on the kitchen paper.

Pile up the shredded vegetables in the centre of the warmed serving plates then arrange the pieces of fried fish around teasing the shredded vegetables up in the centre of the plate. Spoon the vinaigrette over and then serve immediately.

I love brill but it is not always easy to find on the slab so you might like to try this oriental style recipe with skate plaice or lemon sole.

Serves 2

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