Pieces of Pisces - fish recipes
Get Ross's recipes for the Pieces of Pisces MasterClass here - watch episode one of the MasterClass here - and episode two here!
Salt and pepper squid
Ingredients:
1 large (or four small) squid tubes, tentacles attached
Canola oil for frying
2 tbsp Szechuan peppercorns, ground and sifted
1 tsp cayenne pepper
1 tbsp salt
1 cup plain flour
4 tbsp cornflour
Salad and lemon wedges and sweet chilli sauce for serving
Method:
1. Preheat a deep fryer or wok of canola oil to 190C
2. Clean the squid tubes, as per masterclass instructions (Remove
tentacles, discard beak and cut tentacles into manageable sized
portions. Remove the wings from the squid tube and turn tube inside
out. Use a knife to scrape away innards. Slice open one side of the
tube and use a sharp knife to score the inside surface into a
honeycomb pattern. Portion squid into bite sized pieces,
approximately 5cm x 3cm. Rinse with cold water and pat dry.)
3. Sift and combine the dry ingredients.
4. Coat squid in salt and pepper mix.
5. Deep fry for approximately 90 seconds, until squid is just
cooked and still tender.
6. Serve over salad with lemon wedges and dipping sauce
Crumbed sardines with salsa verde
Ingredients:
4 Sardines (or similar small fish)
1 cup flour, seasoned with salt and pepper
2 eggs, beaten with a slash of milk
2 cups Panko breadcrumbs
4 Tbsp clarified butter
1/3 cup dill, roughly chopped
1/3 cup parsley, roughly chopped
1/3 cup mint, roughly chopped
2 garlic cloves, roughly chopped
1 Tbsp Dijon Mustard
6 anchovy fillets
3 Tbsp capers, rinsed and drained
1/3 cup extra virgin olive oil
2 Tbsp lemon juice
Salad for serving
Lemon wedges for serving
Bean sprouts for serving
Method:
1. Fillet and clean fish, as per masterclass instructions
2. Coat fillets in flour, then egg, and finally in panko
breadcrumbs.
3. Heat the clarified butter in a fry pan over medium-high heat.
Fry the fillets until just cooked and crumbs are golden
brown.
4. For the salsa verde, combine herbs, garlic, mustard, anchovies
and capers in a small food processor. Mix until ingredients are
well combined and then drizzle in olive oil and lemon juice to
taste.
5. Neatly arrange fried fish fillets on a bed of lettuce, top with
salsa verde and then bean sprouts. Serve with lemon wedges.
