Fish

Fried fish with agrodolce

Name: Fried fish with agrodolce
Yield: 6
Ingredients: 750g John Dory or other firm white fish, cut into small fillets; ½ cup (65g) potato flour; 100ml olive oil; 2 lemons, peeled, segmented; Dill sprigs, to serve; ¾ cup (185ml) white wine vinegar; ¼ cup (55g) raw sugar; 1 eschalot, thinly sliced into rings; ¼ cup (35g) currants; 2 tbs pine nuts, toasted

Rate now

Jump to recipe

“I make this dish for Rosh Hashanah lunch. Agrodolce is an Italian sweet and sour sauce that goes well with many things”

750g John Dory or other firm white fish, cut into small fillets
½ cup (65g) potato flour
100ml olive oil
2 lemons, peeled, segmented
Dill sprigs, to serve

Agrodolce

¾ cup (185ml) white wine vinegar
¼ cup (55g) raw sugar
1 eschalot, thinly sliced into rings
¼ cup (35g) currants
2 tbs pine nuts, toasted

Method

1.

For agrodolce, combine vinegar and sugar in a small saucepan over medium heat. Simmer for 8 minutes or until the sugar has dissolved and reduced by half. Place eschalot in a small bowl and pour over the warm vinegar dressing. Stir in currants then leave to sit for 5 minutes. Add the toasted pine nuts and mix well. Set aside.
2.

To prepare the fish, evenly coat the fillets in potato flour, then shake to remove any excess. Heat the olive oil in a large non-stick frypan over medium-high heat. Fry the fish, in batches if necessary, for 2-3 minutes on each side, until just golden brown and crispy. Transfer the fish to a tray lined with paper towel to soak up the excess oil.
3.

To serve, arrange the fillets on a platter and spoon over the agrodolce. Season generously with sea salt and top with lemon segments and dill sprigs.