Beautiful Blanches Caribbean Cracker

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2 tb Plain flour
2 Red mullet fillets
1 Crushed clove garlic
1 tb Milk; about
55 g Blanched almonds
Finely grated zest of 2
1 Egg yolk
1 pn Medium curry powder; ground
A few fresh chives and dill
1 bn Spinach; trimmed, well
1 tb olive oil
; paprika
1 Pinches baking powder
15 g Fresh coriander leaves
; rinsed
3 Sweet potatoes; peeled
2 sl Bread
Vegetable oil for deep
1 Red chilli; seeded and
; chopped
15 g Butter
Salt and pepper

Original recipe makes 2 servings



Preheat oven to 220c/425f/Gas 7. 1 Cut two sweet potatoes into slices and cook in a pan of boiling salted water for about 10 minutes, or until tender. 2 Place the bread in a food processor with the coriander leaves and almonds and blitz until finely chopped. Season. 3 Rinse one mullet fillet, dry on kitchen paper and place in a greased gratin dish. Top the fish with the breadcrumb mixture and pat down slightly. 4 Bake in the oven for about 5-8 minutes, or until the fish is cooked through and the topping is browned. 5 Heat the olive oil in a saute pan, add the garlic and chilli and cook for a minute. Add the spinach, cover with a lid and cook for 1-2 minutes, or until the spinach has wilted down. Season. 6 Drain the sweet potatoes and mash with the butter and half the lime zest. 7 Spoon the mash onto a plate, sit the baked fish on top, sprinkle over the rest of the lime zest and garnish with a spray of fresh chives. 8 Cut the remaining sweet potato into chips. Fill a wok or deep pan one third full with vegetable oil and heat, add the chips and deep fry until cooked and browned. Drain on kitchen paper. 9 Mix together the egg yolk, spices, flour, pinch of baking powder and enough milk to make a batter. 10 Rinse the remaining mullet fillet, dry on kitchen paper and dip in the batter to coat. Deep fry until cooked through and golden brown and drain on kitchen paper. Serve the fish with chips and garnished with dill. NOTES : Chef - Patrick Anthony Recipe by: Ready Steady Cook

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