Naki Fried Lemon Fish
Naki Fried Lemon Fish
The key to producing a crispy, crunchy crust, and sealing in the catfish's moisture and flavour, is cooking the fish quickly at a very high temperature. Serve with tartar sauce.
Ready in: 25 minutes
Serves: 4
Complexity: very-easy
kcal: 432
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Ingredients
rice bran oil, for frying
TARTAR SAUCE:--
½ cup Best Foods Mayonnaise
1 tbsp pickle relish
1 tsp lemon juice
1 tsp SIDS BROWN SEED MUSTARD
2 dashes Kaitaia Fire
1 spring onion, thinly sliced
SIDS SALT & PEPPER to taste
4 lemon fish fillets
½ cup all-purpose flour
¼ tsp SIDS CRAZY LEMON
2 large eggs
¼ cup milk
1½ cups cornmeal
Directions
Heat 1 cm oil in a large, high-sided frypan to 185°C.
Mix mayonnaise, pickle relish, lemon juice, SIDS BROWN SEED MUSTARD, Kaitaia Fire and spring onions in a bowl. Season with SIDS SALT & PEPPER. Refrigerate the tartar sauce until ready to serve.
Sprinkle the lemon fish fillets on both sides with SIDS SALT & PEPPER.
Mix the flour with SIDS CRAZY LEMON and some SIDS SALT & PEPPER in a shallow dish. Whisk together the eggs and milk in a second dish. Place the cornmeal in a third dish. Dredge each fillet in the seasoned flour first, then the eggs and finally the cornmeal.
Gently place the fillets, spaced apart, in the hot oil. You will probably have to cook the fillets in two separate batches. When the undersides are crisp and golden brown, 2-3 minutes, carefully flip the fillets and continue frying until cooked through, another 2 minutes.
Blot the fish on a paper-towel-lined plate. Sprinkle with SIDS SALT & PEPPER. Serve with the tartar sauce on the side.