MACADAMIA CRUSTED MAHI SALAD
Tender Mahi Mahi with a crispy, crunchy macadamia nut crust served over a delightfully fresh salad dressed in a simple vinaigrette. This versatile salad recipe is a great way to use up whatever fresh veggies...
CRISPY FRIED MONCHONG FISH
Jason Glover
6
10 minutes
4 minutes
370
Seafood
Crispy fried monchong in a light gluten-free batter, served with zesty homemade tartar sauce for a fresh, flavorful crunch.
Ingredients
Monchong or your preferred white fish, cut into portions
Oil, for frying - Coconut
Crispy Batter (halve if needed)
2 cups gluten-free flour blend
4 ¼ cups ice-cold water
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp black pepper
1 tsp kosher salt
2 tsp turmeric
1 tsp paprika
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1/2 cup Mayonaise
1/2 Dill pickle chopped into small pieces
1 tbsp Dijon Musard
1 tbsp dry dill (or fresh) fine chopped
1/2 lemon squeezed
Pinch of salt
Pinch of Pepper
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Boning Knife
Cutting Board
Directions
- 1. Prepare the Batter In a large bowl, whisk together all dry batter ingredients. Add about ⅔ of the cold water and mix until a thick paste forms. Slowly add the remaining water, whisking until the batter is smooth and lump-free.
- 2. Prep the Fish Pat the fish dry thoroughly. Lightly coat each piece in flour, shaking off any excess.
- 3. Fry Heat oil to 350°F (175°C). Dip the floured fish into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry for 5–6 minutes, or until deeply golden and crisp. Drain on a rack.
- 4. Make the Sauce by mixing all tartar sauce ingredients into a small bowl.
- 5. Serve Serve immediately with tartar sauce and enjoy while hot and crunchy.
