I’ve never been one for vinegar unless it’s cava vinegar, as I find it has a subtle sweetness to it. But the other day I found myself craving battered fish as it brought me back to my days living in England, where it definitely was one of my home comforts on a Friday night or a rainy day.
However, I didn’t fancy it in the traditional sense with malt vinegar and a Pukka pie with a dollop of Heinz ketchup. I fancied mine a little gourmet so to speak. I wanted it orangey and slightly sweet with a floral aroma. The entire week got me craving pistachios so I strangely wanted to try a very unusual accompaniment to the classic component. The new take on my “battered fish” worked, in fact it was excellent with the use of sweet, with floral which was entirely savoury and served well as light snack whilst I sat back and watched my retro 80’s movie.
400 grams hake loin, cut into thick, juicy fish finger strips
Seasoned flour to coat the fish
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 large egg, whisked
Olive oil for frying
1 teaspoon lavender
½ the juice and zest of an orange
Ingredients for Pistachio Praline Dipping Sauce:
50 grams pistachios
20 grams ground almond powder
10 grams icing sugar
1 teaspoon truffle oil
Pinch of salt
Generous drizzle of extra virgin olive oil
Firstly make the pistachio sauce and set aside. Place the the ingredients into a food mixer and blitz to a smooth dipping sauce and set aside.
Gently clean the hake loins and pat dry with paper towels. Once dry, spread the orange zest on top and carefully drizzle 1 teaspoon of the orange juice on each loin and set aside.
Meanwhile place enough flour into a bowl and mix in the lavender, salt and pepper and in a separate bowl, whisk the egg.
Next heat a generous amount of olive oil in a toughened non stick sauce pan over a medium flame.
While you are waiting for the oil to heat up, dip the loins in the egg mixture and coat in the seasoned flour and place on greaseproof paper. Once the oil is hot, gently place the loins in the oil and fry for 3-4 minutes until the batter is crispy golden. once cooked place on a paper towel to soak up until excess oil and serve with the praline pistachio dipping sauce.