Fish Socca with Strawberry, Basil and Lime Salsa

Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

Socca are thin crêpe-like pancakes made from chickpea flour, so they’re gluten free and have the earthy deliciousness of chickpeas thrown in for good measure.

Preparation time 10 minutes
Cooking time 2–3 minutes

Ingredients

What you’ll Need

Socca

  • 1 cup chickpea flour (or spelt or wholewheat flour)
  • 1 cup water
  • 1 tsp ground cumin

Strawberry, basil and lime salsa

  • 1 cup strawberries, roughly chopped (or mango)
  • 2 Tbsp chopped fresh basil
  • zest and juice of 1 lime
  • ¼ red onion, finely chopped
  • 1 tsp grated fresh ginger
  • coconut sugar (or your preferred healthy natural sweetener), to taste
  • 1–2 Tbsp olive oil or coconut oil (warmed until liquid)

Filling

  • 1 egg, lightly beaten
  • ¼ cup coconut flour
  • 400 g fresh white fish
  • salt and freshly ground black pepper
  • olive oil or coconut oil, for frying
  • 1 ripe avocado, roughly chopped

Method

What to do

  1. To make the socca, mix the chickpea flour, water and cumin together and leave to stand for at least 5 minutes.
  2. Mix together the salsa ingredients, check for seasoning and balance of flavours, and set aside.
  3. Add the beaten egg to a shallow plate, and the coconut flour to another. Coat the fish first in the egg and then the coconut flour, season and set aside.
  4. Heat 1 Tbsp olive oil or coconut oil in a large nonstick pan over medium-high heat and add 2–3 Tbsp of the socca mixture. Swirl the mixture around the pan so that it makes a thin pancake and cook for 3–4 minutes on each side, until golden and almost crispy. Remove, set aside on a warmed plate and repeat until you’ve used up all the batter; wipe the pan with kitchen paper in between each one if necessary.
  5. Once you have used up all the batter, give the pan a final wipe and fry the fish in a small drizzle of olive oil or coconut oil for 2–3 minutes on each side, or until golden and cooked through. Remove from the pan and slice into 1 cm slivers.
  6. Fill each socca with a little sliced avocado and fried fish, top with salsa and serve immediately.

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