Fried gurnard with sweetcorn relish recipe
Fried gurnard with sweetcorn relish and jalapeño mayonnaise Gurnard is not a strongly flavoured fish, so here it’s served with a punchy mayo, fresh relish and an extra-crunchy coating. sunflower oil, for deep-frying1 free-range egg, beaten50g/1¾oz plain flour100g/3½oz fine polenta1 x 600g/1lb 5oz gurnard, filleted and pin-boned sunflower oil, for deep-frying 1 free-range egg, beaten 50g/1¾oz plain flour 100g/3½oz fine polenta 1 x 600g/1lb 5oz gurnard, filleted and pin-boned 1 small red onion, finely diced1 green chilli, seeds in and finely chopped1 lime, juice1 tbsp coriander, chopped (save a few pretty bits for the finished dish)1 fresh corn on the cob, cooked and kernels removed3 ripe plum tomatoes1 tsp caster sugar50ml/2fl oz olive oil 1 small red onion, finely diced 1 green chilli, seeds in and finely chopped 1 lime, juice 1 tbsp coriander, chopped (save a few pretty bits for the finished dish) 1 fresh corn on the cob, cooked and kernels removed 3 ripe plum tomatoes 1 tsp caster sugar 50ml/2fl oz olive oil 2 medium free-range egg yolks250ml/9fl oz sunflower oil10g flatleaf parsley, leaves only, chopped10g coriander, leaves only, chopped30g/1oz rocket leaves, chopped15g/½oz grated parmesan cheese20ml/¾fl oz verjus40g/1½oz chopped jalapeño pepper, from a jar1 tsp sea salt 2 medium free-range egg yolks 250ml/9fl oz sunflower oil 10g flatleaf parsley, leaves only, chopped 10g coriander, leaves only, chopped 30g/1oz rocket leaves, chopped 15g/½oz grated parmesan cheese 20ml/¾fl oz verjus 40g/1½oz chopped jalapeño pepper, from a jar 1 tsp sea salt 1 lime, halved fresh coriander leaves 1 lime, halved fresh coriander leaves Method For the gurnard, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with sunflower oil. Heat to 180C. (To check the oil is at the right temperature, drop a cube of bread into the hot oil. It should become golden-brown in 1 minute.) (CAUTION: Hot oil can be dangerous. Don't leave unattended.) Place the flour, egg and polenta in three dishes and dip the fish through the three dishes in that order to coat it in flour, egg and polenta.Carefully lower the fish into the fat and fry for 4-6 minutes, then remove and drain on kitchen paper.To make the relish, put all the ingredients in a large bowl, season with salt and pepper, mix and set aside.For the jalapeño mayonnaise, put the egg yolks into a food processor and start to blend. Gradually add the oil in a thin stream until you have the consistency of mayonnaise.Remove the mayonnaise from the food processor and place in a large bowl. Add the remaining ingredients and mix to combine.To serve, place the fried fish on serving plates with the relish and jalapeño mayonnaise alongside. Garnish with the lime halves and fresh coriander leaves. For the gurnard, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with sunflower oil. Heat to 180C. (To check the oil is at the right temperature, drop a cube of bread into the hot oil. It should become golden-brown in 1 minute.) (CAUTION: Hot oil can be dangerous. Don't leave unattended.) For the gurnard, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with sunflower oil. Heat to 180C. (To check the oil is at the right temperature, drop a cube of bread into the hot oil. It should become golden-brown in 1 minute.) (CAUTION: Hot oil can be dangerous. Don't leave unattended.) Place the flour, egg and polenta in three dishes and dip the fish through the three dishes in that order to coat it in flour, egg and polenta. Place the flour, egg and polenta in three dishes and dip the fish through the three dishes in that order to coat it in flour, egg and polenta. Carefully lower the fish into the fat and fry for 4-6 minutes, then remove and drain on kitchen paper. Carefully lower the fish into the fat and fry for 4-6 minutes, then remove and drain on kitchen paper. To make the relish, put all the ingredients in a large bowl, season with salt and pepper, mix and set aside. To make the relish, put all the ingredients in a large bowl, season with salt and pepper, mix and set aside. For the jalapeño mayonnaise, put the egg yolks into a food processor and start to blend. Gradually add the oil in a thin stream until you have the consistency of mayonnaise. For the jalapeño mayonnaise, put the egg yolks into a food processor and start to blend. Gradually add the oil in a thin stream until you have the consistency of mayonnaise. Remove the mayonnaise from the food processor and place in a large bowl. Add the remaining ingredients and mix to combine. Remove the mayonnaise from the food processor and place in a large bowl. Add the remaining ingredients and mix to combine. To serve, place the fried fish on serving plates with the relish and jalapeño mayonnaise alongside. Garnish with the lime halves and fresh coriander leaves. To serve, place the fried fish on serving plates with the relish and jalapeño mayonnaise alongside. Garnish with the lime halves and fresh coriander leaves.