Tangy Deep-Fried Red Gurnard
Of the 30 or so species of gurnard in Australian waters, red gurnard is considered the best eating fish. Gurnards are bottom dwelling fish with long tapered bodies and large, wing-like side fins which are often very colourful. They have quite a distinctive look due to the feelers in front of their side fins, which look almost like small feet and are used to search for food on the seabed.
Serves 6 as an entrée
1 red onion, diced
2 cloves garlic, crushed
¼ cup lemon juice
2 tablespoon extra virgin olive oil
2 tablespoon chopped flat-leaf parsley
½ teaspoon ground cumin
¼ teaspoon chilli powder
½ teaspoon salt flakes, plus extra for sprinkling
750g red gurnard fillets, skin off, bones removed, cut into large bite-sized pieces
1 cup cornflour
Vegetable oil, for deep-frying
⅓ cup extra virgin olive oil
1 large red capsicum, seeded and finely chopped
2 red onions, finely chopped
Salt flakes, to taste
1 tablespoon small salted capers, rinsed and dried
⅓ cup chopped flat-leaf parsley leaves
Make Capsicum Salsa: Heat a frying pan, add oil, when hot, add capsicum, onion and a good pinch of salt. Cover and cook for 15 minutes or so, stirring often, until soft and lightly coloured. Remove from heat, stir in capers and parsley and set aside.
Place onion, garlic, lemon juice, oil, parsley, cumin, chilli and salt in a food processor and process until smooth. Pour over fish, cover and set aside to marinate for 30 minutes.
Heat oil in a wok or deep-fryer to 180°C.
Wipe most of the marinade off the fish, roll in cornflour, shaking to remove excess. Deep-fry fish, in batches, for 3-4 minutes, until crisp and golden. Drain on paper towel.
Sprinkle with salt and serve hot with Capsicum Salsa.
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