Crispy Escoveitch Fish
Perfect for the fish course, or cut fish into strips and serve as a cocktail snack.
| 2 Large |
Fish Fillets (Snapper or Tilapia)
|
| 3 oz/90ml |
Walkerswood Escoveitch Sauce |
| 1 |
Onion, sliced in rings |
| 1 |
Carrot, julienned |
| 1 sprig |
Fresh thyme |
| 1 clove |
Garlic, minced |
| 1/2 cup |
Flour & cornmeal, mixed Salt & Pepper to taste Oil for frying |
Method:
- Season fish with thyme, garlic, salt and pepper.
- Heat oil in large skillet. Dust fish lightly with flour and cornmeal mixture and fry until crisp.
- Heat onion rings and carrots in Escoveitch sauce in a saucepan.
- Place fish on serving plate and pour hot sauce over. Serve hot or cold.
- Serves 2
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