Whole Fried Black Fish with Piquillo Pepper Sauce & Raw Beet Salad Image

Whole Fried Black Fish with Piquillo Pepper Sauce & Raw Beet Salad

Make this Tonight - "Frightening Fried Fish"

40
Prep Time
(minutes)
40
Cook Time
(minutes)
2
Servings

Ingredients

Fried Fish

  • 1-2 lb whole fish, skin-on, de-gutted and scaled
  • 1 cup corn starch
  • 50g squid ink powder
  • 6 oz kosher salt
  • 1 oz black pepper
  • 4 cups peanut oil, for frying
  • 2 cups canola oil, for frying
  • 1 bunch cilantro
  • 1 bunch mint
  • 1 cup olive oil
  • 1 cup canned piquillo peppers
  • 6 oz lemon juice
  • 1 medium shallot
  • 2 cloves garlic
  • 1 serrano pepper
  • 1 oz red wine
  • 1 red beet
  • 1 candy stripe beet
  • 1 bunch parsley

Piquillo Pepper Sauce

  • 1 cup canned piquillo peppers
  • 6 oz lemon juice
  • 1 medium shallot
  • 2 cloves garlic
  • 1 serrano pepper
  • 1 oz red wine
  • 1 bunch parsley
  • 1 tablespoon sugar

Raw Beet Salad

  • 1 bunch cilantro
  • 1 bunch mint
  • 1 red beet
  • 1 candy stripe beet
  • 1 bunch parsley
  • Olive oil
  • Lemon juice
  • Salt

To Assemble

  • Whole fish
  • Piquillo pepper sauce
  • Raw beet salad

Steps

Fried Fish

  1. Clean fish (if applicable).
  2. Score fish.
  3. Dredge in corn starch/squid ink mixture.
  4. Fry at 350 for 6-8 min and flip for another 4 minutes.
  5. Let rest.

Piquillo Pepper Sauce

  1. Blend all ingredients. Taste for seasoning.

Raw Beet Salad

  1. Peel and mandolin beets.
  2. Cut reds into juliennes.
  3. Candy stripes will be left whole; larger pieces cut into stripes.
  4. Add all herbs, cilantro, parsley, mint.
  5. Dress with olive oil, salt, pepper, and lemon juice.

To Assemble

  1. Take whole fish and plate.
  2. Drizzle piquillo sauce and plate additional on side.
  3. Add salad to plate.