crispy chilli fish

with kaffir 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

kaffir lime mayonnaise

  • ½ cup (150g) Japanese mayonnaise
  • 1 teaspoon finely grated lime rind
  • 2 kaffir lime leaves, finely chopped
  1. To make the kaffir lime mayonnaise, place the mayonnaise, lime rind and lime leaves in a small bowl and mix to combine. Set aside. 
  2. 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 eggwhites 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. 
  3. 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 kaffir 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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