Deep-Fried Leatherjacket with Three-Flavoured Sauce


Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

The reason I like leatherjacket for this classic dish is that it has a really simple bone structure so it’s easy to eat. You could use sole, ocean perch, snapper, or in fact any fish you like. I also like to deep-fry the fish fillets in a light batter and drizzle this sauce over the top.


  • 3 small leatherjackets, scaled and cleaned
  • vegetable oil
  • 90 g ( oz/<


To make the paste, pound the coriander roots, sea salt, chillies, garlic and shallots in a mortar with a pestle until you have a fine paste. Or use a blender to process the ingredients, adding a little water if necessary.

Heat a wok until almost smoking. Add