A light and healthy fish dish from Catherine Fulvio.
Ingredients
- 200 g flour
- 1 tsp cayenne pepper
- salt and pepper
- 175 g whole small prawns
- 175 g squid (cut into rings)
- 2 fillets of any firm white fish (such as monkfish, cut into squares)
- 1 courgette (thinly sliced)
- 1 bulb fennel (thinly sliced)
- sparkling water
Method
- Chill all the fish together over bowl of ice and put to one side.
- Mix the flour and cayenne together and heat the oil in a deep fryer to 180°C.
- Dust the fish with the flour and cayenne, then place into the heated oil and fry for 2-3 minutes, taking care not to overload the pan.
- Remove the fish with a slotted spoon and drain on kitchen paper.
- Keep warm in a low oven and continue until all the fish is cooked.
- To prepare the vegetables, firstly dip them in sparkling water and then in the flour and immediately cook in the hot oil.
- Toss the vegetables together with the fish and sprinkle with salt and pepper.
- Place them on a board and serve with lemon wedges.
