Deep Fried John Dory with a Salmon Caviar Remoulade and Crispy Shallots

Name: Deep Fried John Dory with a Salmon Caviar Remoulade and Crispy Shallots
Cuisine: British
Ingredients: 2 shallots; oil for frying; 175 ml/6 fl oz milk; 115 g/4 oz plain flour; salt and freshly ground white pepper; salt and freshly ground white pepper; ¼ head frizzy lettuce; 45 ml/1½ fl oz olive oil; 4 × 140 g/5 oz of John Dory cut into thick fingers; allow at least 4 fingers per portion; 75 ml whipping cream; 115 g/4 oz mayonnaise; 55 g/2 oz salmon caviar; 10 g/¼ oz chopped chives

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Posh fish fingers really, and even better with beluga instead of salmon caviar — eat your heart out cap’n.

For this dish only large John Dory will do; a fish weighing about 1.3-1.6kg/3-3½lb should easily serve four. If the fish is too small, by the time it is crisp it will be overcooked.

Ingredients

2 shallots
oil for frying
175 ml/6 fl oz milk

Europe
United Kingdom
Fish course
Pescatarian

Method

Peel and very thinly slice the shallots. Heat the oil for frying to 160°C/325°F, season the flour and toss the shallots first in the milk then in the flour, shaking off the excess. Fry the shallots in the fat until crisp. Transfer to kitchen paper; season with a little salt and drain.

Lightly whip the cream and fold into the mayonnaise. Gently fold in half of the salmon caviar and most