Ok, so as I said, no flatfish were available to us this weekend, so we used a good old Aussie local, the Barramundi.
And being a good Aussie bloke, I caught it, naked, in pitch-black water at midnight with my "tackle". (Which may or may not mean my wife bought it from the local store, I really do need a speargun to get some credibility don't I?)
Ok, so here goes :
Almond Crusted Fish with Homemade Rustic Tartare
Ingredients :
Fish fillets
100g flaked almonds
4 slices of stale bread
1 cup of flour
4 eggs
Around 1/4 cup of milk
2 tablespoons of capers
2 Gherkins
Dill
Vinegar
Oil
Salt and pepper
1 tablespoon of Mustard
Method :
Tartare :
1) Place capers and gherkins into food processer and blitz until lumpy
2) Seperate two eggs, place yolks in bowl, add mustard and a good splash of vinegar then slowly add oil while whisking until it reaches desired consistency.
3) Add capers and Gherkin, and chopped dill, and mix through.
4) Season with salt and pepper.
5) Place in a bowl ready for use.
Fish :
1) Make a crumbing station with seasoned flour in one dish, and 2 eggs and milk whisked in another.
2) Blitz almonds and slices of bread until they resemble below :
3) Place fish in flour, then egg, then almond mix to achieve the above fish.
4) Heat fry pan with 1cm of oil until it is around 180 Celsius. (Yeah, a centimeter AND a Celsius, take THAT Al!!) (Can be tested with a small piece of bread, if it fries up, it's ready)
5) Place additional teaspoon of drained capers into oil and fry until crispy.
(Quite yummy on their own!!)
6) Place pieces of fish into oil and fry on both sides. (As we didn't have flatfish available we used larger fillets which required additional cooking so we finished the fillets in the oven.)
7) Prepare and serve with a good helping of tartare and sprinkled crispy capers. (To both big AND little people!)
