Name: Spicy Glazed Huss with Crispy Shallots
Yield: Serves 4
Cuisine: British
Ingredients: 1 tbsp HP sauce; 1 tbsp tomato ketchup; sea salt and freshly ground black pepper; 2 tbsp self-raising flour; 100-120 ml milk; 1-1.2 kg huss, skinned; 1½ tsp Worcestershire sauce; 1½ tsp dark brown molasses sugar or brown sugar; 1 tbsp clear honey; 2 tsp tomato purée; juice of 2 limes; 1 small red chilli, with seeds, roughly chopped; 1 tsp cumin seeds; 4 garlic cloves, peeled and crushed; vegetable oil for deep-frying; 4 large shallots, peeled, halved and thinly sliced; 1 tsp fennel seeds; 30-40 g fresh root ginger, scraped and finely grated; 3 medium shallots, peeled and roughly chopped; 2 tbsp rapeseed oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

Huss, or dogfish as it is also called, is an underestimated fish. For years it has been an item in fish ‘n’ chip shops where it is sold as ‘rock salmon’ or ‘rock’, as a cheaper alternative to fried cod or haddock. The glaze in this recipe works well and gives the humble fish a rather different image.

Ingredients

1-1.2 kg huss, skinned

Method

To prepare the marinade, heat the rapeseed oil in a heavy-based saucepan and gently cook the shallots, garlic, ginger, chilli and fennel and cumin seeds for 2-3 minutes. Add the rest of the ingredients, stir in 100ml water and season lightly. Bring to the boil, reduce the heat and simmer for 3-4 minutes. Let cool slightly, then process the marinade in a blender until smooth. Transfer to a bowl

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