- Serves: 2
- Cook Time: 17 minutes
- Prep Time: 30 minutes
- Effort: medium
For the Mullet:
- 2 x 140g fillets of grey mullet, skin on but pin boned
- 1 smoked garlic, very finely sliced
- 1 tbsp tarragon, finely chopped
- Zest of 1 limes, (reserve the juice for later)
- 1 tbsp olive oil
For the Red Camargue Rice Salsa:
- 125 g red camargue rice, cooked
- 2 spring onions, thinly sliced
- 1 tsp soy sauce
- 1 tbsp white wine vinegar
- 1 tsp caster sugar
- Half a cucumber, cut into 1cm dice
- Half a mango, cut into 1cm dice
For the Battered Queenies
- 110 g self-raising flour
- Half tsp bicarbonate of soda
- 150 ml water
- Splash of white wine vinegar
- 2 tbsp Guinness
- 1.5cm piece ginger, finely grated
- 10 queen scallops
- 2 tbsp seasoned flour
- vegetable oil, for frying
1. Make several slits in the skin of each fish fillet and tuck a sliver of garlic into each slit. Mix the tarragon, lime zest and olive oil together and smear over the fish. Refrigerate until ready to cook.
2. Make the salsa. Place the cooked rice and the remaining salsa ingredients together into a large bowl and stir thoroughly. Season to taste.
3. For the batter, place the flour and bicarbonate of soda into a bowl and stir in the water, vinegar and Guinness. Mix to a smooth paste and add the ginger.
4. Set the oven to 180°C/gas 4. Heat a little oil in a frying pan over a medium heat and add the fish. Cook for one minute on each side. Transfer to the oven and cook for a further 3-4 minutes, until cooked through.
5. Heat some oil in a wok or deep fryer. Dust the Queenies with the seasoned flour and dip briefly into the batter. Fry the Queenies for about 3 minutes, until golden brown and crisp. Drain on kitchen paper and keep warm.
6. Place a mound of rice into the centre of two warmed dinner plates. Place a piece of fish on top and scatter round the Queenies. Squeeze over a little fresh lime juice and serve immediately.
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