crispy chilli fish
with Thai lime mayonnaise
- 1 teaspoon black peppercorns
- 1 teaspoons dried chilli flakes
- 1 tablespoon sea salt flakes
- ¾ cup (150g) rice flour
- 2 eggwhites
- vegetable oil, for deep-frying
- 400g white fish fillets+, skin on, sliced
- lime wedges, to serve
thai lime mayonnaise
- ½ cup (150g) Japanese mayonnaise
- 1 teaspoon finely grated lime rind
- 2 Thai lime leaves, finely chopped
- To make the thai lime mayonnaise, place the mayonnaise, lime rind and lime leaves in a small bowl and mix to combine. Set aside.
- Place the peppercorns and chilli flakes in a mortar and pound with a pestle until fine. Place in a medium bowl, add the salt and flour and mix to combine. Place the egg whites in a separate medium bowl and whisk until foamy. Half-fill a large saucepan with oil and place over medium heat until the temperature reaches 180°C (350°F) on a deep-frying thermometer.
- Dip the fish, in batches, in the egg then place in the flour mixture, tossing to coat. Cook for 1–2 minutes or until golden brown. Remove using a slotted spoon and place on a wire rack to drain. Serve with the lime mayonnaise and lime wedges. Serves 4.
+ We used whiting fish fillets, but flathead or snapper will also work well.
Wine note: the delicate flavour of whiting with an accent of lime makes it a perfect match to the Cloudy Bay Sauvignon Blanc.
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