It looks complicated, but I assure you was not. It was a little fiddly. But it sure was worth it afterwards, when eating my creation.
Recipe ingredients: (feeds 3)
- 1 large fish fillet (I used Cooley) remove skin and cut into small chunks
- 1 large courgette
- 2 soup spoons of flour
- 1 egg
- a glug of beer
- salt and pepper to taste
- a pan with about 3 fingers deep of frying oil.
- 3 Pak Choi
- a small courgette (chipped)
- 6 medium potatoes (or 8 small, very thin sliced, to make the crisps)
First fry the crisps in the oil, while that is doing, with a potato peeler cut thin slices of courgette (large) until it's all used up, sprinkle a little salt and pepper on the fish chunks and once that is done wrap each fish portion into two slithers of courgette, setting it aside on top of an absorbent tissue to remove excess water.
Once the crisps are made (it will take you about 3 go's) stick them on a plate on top of some absorbent paper to remove excess oil, also you can place them in the oven at 50c to keep them hot and dry. Meanwhile put a pan on the stove with about 6 soup spoons of water, with a lid on and wait till starts boiling reduce heat to minimum and placed inside the pak choi (washed) place the lid back on and now move on to the fish.
get two bowls one put just a little flour, the other the 2 sp of flour + egg + glug of beer + salt and pepper to taste, mix into a batter, dip one end of the fish rolls into the flour and then into the batter, then place them in the oil, once the batter is cooked tip them on their side to cook better it will only take about 3 minutes to cook the fish and courgette. once done place them on an absorbent paper to remove excess fat and water released by courgette. Please remember this is not a crispy batter, but a soft one, once all the fish bits are done use the excess batter to coat the other courgette chips and fry them too. Once all done the pak choi will be cooked and now is just a matter of assembling it on the plate and eating, I added a little lemon juice on top of the fish and pak choi after dished..it was delicious. But like i said in a comment bellow, i feel I done to many fried things together if I made this dish again I would have made some mash with a little butter cream (salt and pepper to taste) pinch of nutmeg and some chopped chives ...Hope you like it.
Once the crisps are made (it will take you about 3 go's) stick them on a plate on top of some absorbent paper to remove excess oil, also you can place them in the oven at 50c to keep them hot and dry. Meanwhile put a pan on the stove with about 6 soup spoons of water, with a lid on and wait till starts boiling reduce heat to minimum and placed inside the pak choi (washed) place the lid back on and now move on to the fish.
get two bowls one put just a little flour, the other the 2 sp of flour + egg + glug of beer + salt and pepper to taste, mix into a batter, dip one end of the fish rolls into the flour and then into the batter, then place them in the oil, once the batter is cooked tip them on their side to cook better it will only take about 3 minutes to cook the fish and courgette. once done place them on an absorbent paper to remove excess fat and water released by courgette. Please remember this is not a crispy batter, but a soft one, once all the fish bits are done use the excess batter to coat the other courgette chips and fry them too. Once all done the pak choi will be cooked and now is just a matter of assembling it on the plate and eating, I added a little lemon juice on top of the fish and pak choi after dished..it was delicious. But like i said in a comment bellow, i feel I done to many fried things together if I made this dish again I would have made some mash with a little butter cream (salt and pepper to taste) pinch of nutmeg and some chopped chives ...Hope you like it.
