Serves 4 with chips
Preparation time: 40 minutes
Cooking time: 10 minutes
• 250 ml buttermilk
• pinch each of paprika and curry powder
• 4 servings firm white fish, each cut into 4 blocks
• 250 ml self-raising flour
• 3 ml baking powder
FROM THE PANTRY
• oil for frying
1 Season the buttermilk with the spices and a generous pinch of salt, and leave the fish in the mixture for 15 minutes.
2 Mix the flour and baking powder and spoon two tablespoons of the buttermilk mixture into the flour; stir to make a coarse, crumbly flour.
3 Dip the fish fingers in the flour and make sure each one is well-coated. Set aside and repeat until all the fish is crumbed.
4 Heat about 2cm of oil in a saucepan until hot. Test the heat with a piece of bread; if it floats immediately and makes bubbles, the oil is ready. Fry the fish fingers, 4 at a time, until golden-brown on all sides. Drain on paper towels and repeat until all the fish is cooked.
AIOLI, TWO WAYS
• The real McCoy: cut open a whole garlic bulb, drizzle with olive oil and wrap it in foil. Bake in a preheated oven at 200°C for about 30 minutes or until soft and cooked. Press the soft cooked garlic out of the skin and mix it with a teaspoon of wholegrain mustard into 250 ml good quality French mayonnaise. Delicious!
• In an instant: mix the mustard and half a teaspoon of very finely chopped garlic with the mayonnaise.