De Li-Kingklip

Preparation info
  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in
For The Love Of The Sea: A cook book to celebrate the British seafood community and their food

By Jenny Jefferies

Published 2021

  • About

The type of fish I used to create this dish is called Kingklip, a species of cusk eel. Any fish can be used in replacement though; just keep in mind the cooking time will differ depending on the size and type of fish used. The seasoning can be adjusted to personal preference, but this is how I like it. — Lisa Williams


  • ½ lemon
  • 1 kingklip fillet, halved
  • 15 g ginger, finely chopped<


Begin by squeezing the lemon half over the kingklip fillet. Mix the chopped ginger and garlic with the olive oil and rub the mixture into the fillet. To the flour, add all the remaining ingredients, apart from the cooking oil, and combine thoroughly until they are completely blended together.

Pour the cooking oil into a frying pan and allow it to heat up, but don’t let it get to boiling