greek fish fingers with minted pea purée
 
 

Lindsey Bareham

Here’s a clever trick picked up in Greece for giving fish a batter effect without making batter. A quick marinade in cider vinegar gives the fish a surprising amount of tart yet interesting flavour while a double dusting of flour and a quick dip in water creates a faux batter. I like this with a variation on mushy peas made by liquidising 300g boiled petits pois with a teaspoonful of English mint sauce and a spoonful of Greek yoghurt.

serves 4, prep 15 min, cook 15 min

6 fillets sole or plaice
3 tbsp cider vinegar
4 tbsp flour
groundnut or sunflower oil for deep frying
lemon wedges

Split the (skinned) fish fillets lengthways, following the natural line of the fish. Pour the vinegar into a dish and swipe the fish through it to smear all over. Leave piled up in the dish while you prepare everything else. Sift 4 tablespoons of flour onto a large dinner plate. Half fill a mixing bowl with cold water. Heat the oil to 190C (when it takes a scrap of bread about 6 seconds to turn golden). Arrange 4 or 5 sheets of kitchen paper on a plate and have warmed dinner plates at the ready.

Using tongs, lift one fillet of fish, shake off the excess vinegar and wipe through the flour. Shake off the excess flour, then quickly dip the fish in the water, give another shake and wipe through the flour once more. Give a final shake and arrange on a plate while you do the rest. Fry in batches in the hot oil, so the batter quickly crisps and turns golden brown; it should take no longer than a couple of minutes. Rest on the kitchen paper before plating with a lemon wedge.