Christmas - fried fish with agrodolce
Preparation time: 20 minutes Cooking time: 20 minutes Serves: 4-6 1 Slice the blue eye trevalla into fine strips, season with salt and pepper, then toss
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Cooking tools:
- Deep-fry thermometer
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Slotted spoon
- Tongs
- Paper towel
- Stove
- Kettle
- Plate
- Wooden spoon
- Spatula
Ingredients
- 600g blue eye trevalla
- sea salt flakes and freshly-ground black pepper
- 1 cup plain flour
- ½ cup ground rice
- ¼ cup currants
- 4 eschalots, sliced
- 2 Tbsp extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp brown sugar
- ½ bunch thyme leaves
- 1 lemon, segmented and diced
- 1 orange, segmented and diced
- 2 limes, segmented and diced
- 6 sprigs dill, torn
- 2 radishes, shaved
- vegetable oil, for shallow-frying
- grilled ciabatta, to serve
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