|
Cool Dogs with Tomato Relish & Harissa Lime Mayo |
Printer Friendly Copy |
 |
|
| Serves 4 |
Prep 30 mins |
Cooking 30 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
2 medium eggs, beaten
100g plain flour, well seasoned
2 tsp paprika (not smoked)
1/2 tbsp English mustard powder
1 tsp ground turmeric
500g cod loin, cut into 2 -3 cm chunks
vegetable oil, for deep frying
4 hot dog buns
3 tbsp harissa-lime mayonnaise
1 lime, zested & juiced
1/2 tbsp Rose harissa
1 onion, finely diced
1 tomato, finely chopped
1 small bunch chives, chopped
1 tsp caster sugar
|
|
-
In a small bowl, mix the mayo
with the lime zest & juice, harissa & some seasoning.
-
To make the relish, combine
the onion, tomato & chives on a chopping board by running
your knife through them until they blend together. Put
into a bowl, add a drizzle of olive oil, then the sugar
and season well.
-
Pour the beaten eggs into a
small shallow bowl and the flour mixed will all the spices
mixed into another. Coat each piece of fish into the
flour, shaking off any excess, then dip into the egg
mixture and then back into the flour again, ensuring each
piece is well coated. Repeat with the remaining pieces.
-
Fill a deep pan no more than
1/3 full with vegetable oil and heat to 180C or until a
cube of bread browns in 30 seconds. Fry the fish pieces,
in batches, for 2 mins until the batter is really crisp
and deep golden, then drain on kitchen paper.
-
To serve, fill each bun with
pieces of fish, drizzle over some harissa-mayo and top
with relish.
|
|
DAILY
DINNERS 
