Fish and tricks

I love battered fish and breaded fish but sometimes have a concern of how it presents itself on the plate.I have for a long time wanted to find a new and more exciting way to serve it.How could one make it more interesting than just a piece of flat breaded fish fillet on a plate so I thought take a fillet apart and tie it up in knots....

Knots of Portuguese pescada with saffron mayonnaise
Serves 2 as a main serving or tapas for 6

1 medium sized hake sole or plaice filleted
1 egg beaten
dry breadcrumbs
1 heaped tbsp mixed fresh herbs finely chopped
seasoned flour
oil for deep frying

150ml(1/4 pt) good quality fish stock,not from a stock cube
4 strands saffron
150ml(1/4 pt) thick mayonnaise
salt and ground black pepper
pinch of turmeric
squeeze of lemon juice
Cut the fish fillets into thin even strips, roughly 1/2 cm(1/4in)wide and 10 cm(4in) long
and tie them into knots.Mix the beaten egg with a pinch of salt and a little milk.Mix the breadcrumbs and herbs together.Dip the knots of fish first into the seasoned flour,then into the egg and milk,and finally into the breadcrumbs.Make sur they are evenly coated.
To make the Saffron Mayonnaise
Boil the fish stock until reduced to 1 tbsp.Soak the saffron threads in the hot stock and leave to cool.Strain the stock and mix it with the mayonnaise.Season with salt,black pepper,turmeric and lemon juice.Serve in a small dish.Heat the oil until apiece of stale bread sizzles vigorously in it and turns golden..Fry the fish knots until golden brown.Drain on absorbent paper and sprinkle with salt.Serve immediately on a flat dish with the saffron mayonnaise in the centre..Alternatively you can leave them to cool and reheat for 10 minutes in an oven at 190C/375F/Gas mark 5 just before serving.
TIP; the knots can be coated in egg and breadcrumbs the pday before,covered with cling film and stored in the refrigerator overnight.

Trick of the day:Add cornflour to any batter mix to make it more crispy.


  1. I think you may have just invented something! These look and sound fabulous. I am on a bit of a fish kick at the moment so I promise to try them out. I also have a whole load of saffron that one of my lovely cousins who lives in the Canary Islands brought over for me (very thoughtful!)

  2. Seems a pity to spoil the delicate saffron flavour of your mayonnaise with the crude harshness of turmeric.
    I think you'd be better just using more saffron, but it's probably too light an accompaniment to deep-fried fish, which is why most people make tartar sauce :)


Post a Comment

Popular Posts