Ingredients
- 400 gr. white fish fillets
- 2 limes
- 1 teaspoon dried chipotle flakes , plus extra to serve
- 1 teaspoon ground coriander
- 150 gr. cornflour
- 150 ml milk
- 1 litre vegetable oil , for frying
- 2 clementines
Dip
- 15 gr. fresh coriander
- 75 gr. plain yoghurt
- 1 small clove of garlic
- ½ a clementine
Method
- Cut the fish into 2.5 cm chunks, season with sea salt and black pepper, squeeze over the juice of 1 lime and set aside for 10′.
- Pick and finely chop most of the fresh coriander leaves for the dip, reserving some for a garnish, and stir through the yoghurt in a small bowl.
- Peel and crush the garlic, and add to the yoghurt along with the zest of the clementine half.
- Season to taste and set aside.
- Crush the chipotle flakes using a pestle and mortar.
- Transfer to a large, shallow dish with the ground coriander, cornflour and a pinch of salt, then mix well.
- Pour the milk into a separate bowl.
- Pour the oil into a large, thick-bottomed saucepan to a depth of around 6cm, it should be no more than two-thirds full.
- Heat it to 170 ºC, if you don’t have a thermometer, dip the end of a wooden spoon in the oil, if it starts bubbling rapidly around the spoon, it’s ready.
- Slice the clementines as thinly as you can, about 1 mm.
- This can be fiddly, so don’t worry about getting perfect rounds.
- Pat the fish and clementine slices with kitchen paper to soak up any excess juice.
- Coat them in the cornflour, then dip briefly in the milk before coating again in flour, shaking off the excess.
- Deep fry the fish and clementine in batches for 2 – 3′, or until golden.
- Drain on kitchen paper and scatter with salt, chipotle and the reserved coriander.
- Serve immediately with the dip and the remaining lime cut into wedges.