Spice Fried Fish
From ‘Leon, Naturally Fast Food’ by Henry Dimbleby and John Vincent
Courses
Main
Servings
Prep Time
4
10
minutes
Cook Time
10
minutes
Servings
Prep Time
4
10
minutes
Cook Time
10
minutes
Ingredients
2
tsp
coriander seeds
2
tsp
cumin seeds
2
tsp
black peppercorns
2
tsp
black mustard seeds
2
tbsp
buckwheat flour
handful of crushed cashews
2
red onions
sliced
6
tbsp
rapeseed oil
400
g
sustainable white fish
Sea salt and freshly ground black pepper
Instructions
Mix the coriander, cumin, peppercorns and mustard seeds with 2 tsp of sea salt and grind them all to a fine powder.
Put this in a bowl with the buckwheat flour.
Toast the crushed cashews in your biggest frying pan, then set them aside.
Fry the onions in 2 tbsp of the oil until soft, then set aside.
Add the rest of the oil to the pan, toss the fish fillets into the flour mix and shallow fry them until crisp and brown (about 2 mins each side).
Put the fish on a serving plate and sprinkle over the onions and nuts.