Fish Throats

• 4 large fish throats (from snapper or hake)
• 100 g (3½ oz) potato starch

Lightly coat the fish throats in potato starch. Heat the oil in a frying pan over medium heat and shallow-fry the fish for about 4 minutes until crisp. Season with the fennel salt.

Clean the purslane by picking off the leaves. Keep the stems to use as well.