This fishy plate is the perfect accompaniment to a meaty or vegetarian main, and it’s an easy way to impress without getting too fiddly with the plate decoration.
To make the tartare sauce, place all the ingredients together in a bowl and mix thoroughly. Set aside until the fish is cooked.
Place the vegetable oil into a deep fat fryer at 200°C, or if using a saucepan, put onto a high heat until ready to use.
Place all the seafood in a large bowl and set aside.
Lightly whisk the egg whites and sparkling water together until it forms a light foam on the top.
Then dip the seafood, a little at a time, into the egg white and sparkling water mix. Roll in the flour, then carefully place the fish into the hot oil. When the batter looks a light golden brown colour (after 30 seconds – 1 minute) remove from the oil and place onto a plate covered in kitchen roll. Continue until all the fish has been cooked.
Place on a serving platter with the bowl of tartare sauce, sprinkle with sea salt and serve with lemon wedges.
Recipes created by Miele - Precision. Passion. Perfection.