Catch of the day with california dip

Ed Baines makes spice-crusted fish with a cajun twist, and serves it with dollops of tangy mayonnaise
By Ed Baines
Catch of the day with california dip
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

Main

  • 4 sea bass, skinned
  • 4 lemon sole fillets, skinned
  • 4 tuna steaks, each 140g
  • 2 tsp chilli powder
  • 1 tsp celery salt
  • 1 tsp garlic powder
  • 1 tsp roasted and ground cumin seeds
  • 200 g semolina or ground rice
  • 500 ml milk
  • 2 egg yolks
  • 500 ml olive oil, for frying

For the Californian dip

  • 2 egg yolks
  • 1 clove garlic
  • 300 ml olive oil
  • 1 lemons, juice
  • 1 tsp Dijon mustard

Method

Mix all the dry ingredients in a large tray. Cut the fish into 3cm chunks. Using a fork, beat together the egg and milk. Dip the pieces of fish into the egg mixture and then coat each piece with the dry spice mix. Heat a 6-cm depth of olive oil in deep pan over a moderate heat. Fry the fish until golden and crisp - this should take around a minute. It's best to do this in batches so that the pan isn't overcrowded. Remove the fish with a slotted spoon and drain on kitchen paper. Serve straight away with the Californian dip.


For the dip - whisk the egg yolks, while slowly drizzling in the oil in a thin steady stream. Squeeze in the lemon juice and add the garlic and mustard. Stir to mix and serve the dip with the crisp-fried fish.


To make paper cones - take an A4 sized piece of newspaper - lay it flat on the table and cover with an A4 sized piece of grease-proof paper. Roll up into a cone, keeping the newspaper on the outside, and staple to secure it in shape. Fill each paper cone with the fried fish topped with a dollop of Californian dip.

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