Curried crispy seabass and cauliflower recipe
 Coated in a seriously moreish spicy batter this crunchy seabass and cauliflower makes a great starter or party dish. 15g/½oz shelled pistachio nuts, roughly chopped½ tsp flaked sea salt1 litre/1¾ pint sunflower oil2 x 140g/5oz sea bass fillets150g/5½oz cauliflower, cut into florets 15g/½oz shelled pistachio nuts, roughly chopped ½ tsp flaked sea salt 1 litre/1¾ pint sunflower oil 2 x 140g/5oz sea bass fillets 150g/5½oz cauliflower, cut into florets 100g/3½oz self-raising flour 1 tsp ground turmeric1 tsp medium curry powder1 tsp ground cumin½ tsp garlic powder½ tsp flaked sea salt 100g/3½oz self-raising flour 1 tsp ground turmeric 1 tsp medium curry powder 1 tsp ground cumin ½ tsp garlic powder ½ tsp flaked sea salt beetroot or tomato ketchuplime or lemon wedgesfresh coriander sprigs beetroot or tomato ketchup lime or lemon wedges fresh coriander sprigs Method Put the chopped pistachios into a small pan and warm over a medium heat for 2–3 minutes. Season with salt and set aside. Heat the oil to 180C in a large heavy-based saucepan, or deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)To make the batter, mix the ingredients together in a large bowl. Tip half of the spiced flour into a second bowl and set aside until needed. Whisk 150ml/5fl oz cold water into the first bowl of flour to make a smooth batter.Coat the fish fillets in the spiced flour then dip each into the batter. Using tongs, place the fillets carefully into the hot oil. Cook each for 4–5 minutes, or until the batter is golden-brown and crisp. Drain on kitchen paper and keep warm. Toss the cauliflower florets in the spiced flour. Using tongs, add to the hot oil and cook for about 3 minutes, or until tender and crisp.Divide the fish and cauliflower between two warmed plates. Scatter over the pistachios and coriander and serve with beetroot or tomato ketchup and lime or lemon wedges, for squeezing. Put the chopped pistachios into a small pan and warm over a medium heat for 2–3 minutes. Season with salt and set aside. Put the chopped pistachios into a small pan and warm over a medium heat for 2–3 minutes. Season with salt and set aside. Heat the oil to 180C in a large heavy-based saucepan, or deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil to 180C in a large heavy-based saucepan, or deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the batter, mix the ingredients together in a large bowl. Tip half of the spiced flour into a second bowl and set aside until needed. Whisk 150ml/5fl oz cold water into the first bowl of flour to make a smooth batter. To make the batter, mix the ingredients together in a large bowl. Tip half of the spiced flour into a second bowl and set aside until needed. Whisk 150ml/5fl oz cold water into the first bowl of flour to make a smooth batter. Coat the fish fillets in the spiced flour then dip each into the batter. Using tongs, place the fillets carefully into the hot oil. Cook each for 4–5 minutes, or until the batter is golden-brown and crisp. Drain on kitchen paper and keep warm. Coat the fish fillets in the spiced flour then dip each into the batter. Using tongs, place the fillets carefully into the hot oil. Cook each for 4–5 minutes, or until the batter is golden-brown and crisp. Drain on kitchen paper and keep warm. Toss the cauliflower florets in the spiced flour. Using tongs, add to the hot oil and cook for about 3 minutes, or until tender and crisp. Toss the cauliflower florets in the spiced flour. Using tongs, add to the hot oil and cook for about 3 minutes, or until tender and crisp. Divide the fish and cauliflower between two warmed plates. Scatter over the pistachios and coriander and serve with beetroot or tomato ketchup and lime or lemon wedges, for squeezing. Divide the fish and cauliflower between two warmed plates. Scatter over the pistachios and coriander and serve with beetroot or tomato ketchup and lime or lemon wedges, for squeezing.