‘Ling has a wonderful texture once marinated and fried in this tempura style batter,’ says Tim Barnes, head chef at Outlaw’s Fish Kitchen in Port Isaac
You will need
Ling fillet 600g, skinned and pin-boned, cut into 4cm chunks
Coriander 2 tbsp, chopped
Lime 1, finely grated zest
Ground cumin ½ tsp
Cayenne pepper ½ tsp
Sunflower oil for deep frying
Sea salt and freshly ground black pepper
Lime 1, to serve
Gluten-free self-raising flour 100g
Lager or soda water 120ml
Red onion 1, peeled and finely diced
Red peppers 4, cored, deseeded, and finely sliced
Garlic cloves 3, peeled and chopped
Plum tomatoes 1 tin
Soft brown sugar 300g
Red wine vinegar 150ml
Lemongrass 2 stalks, outer layer removed, finely chopped
- For the chilli jam: put all of the ingredients into a heavy based pan and bring to the boil. Stir, lower the heat and simmer for 45 minutes. Stir occasionally until it’s thick and syrupy. Transfer the jam to a container and allow to cool.
- For the fish: marinate the ling chunks in the chopped coriander, grated lime zest, ground cumin, cayenne pepper and a good pinch of salt for 30 minutes.
- For the batter: mix the flour with the lager or soda water until smooth.
- Heat the sunflower oil to 180°c. Coat the marinated ling chunks in batter, then gently lower into the hot oil, one by one. Fry for 3-4 minutes, until crispy and golden.
- Drain on kitchen paper and season with salt and pepper.
- Serve warm with the chilli jam and lime wedges.