Classic Fried Rig with Smoked Chilli Tartare
Serves 4
Ingredients
- 800 g rig fillets, portioned
- 1 cup plain flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Neutral oil, for shallow-frying
- 1/2 cup mayonnaise
- 2 tbsp Glasseye Creek Smoked Chilli Sauce
- 2 tbsp capers
- 1 lemon
Method
1. Pat the rig fillets dry. Set up separate dishes of seasoned flour, beaten egg and panko.
2. Coat each piece in flour, egg and crumbs, pressing the crumbs on firmly. Chill for 10 minutes.
3. Heat oil to 175-180°C. Fry in small batches until crisp and cooked: oysters 60-90 seconds, fish 3-4 minutes per side, and prepared mountain oysters 2-3 minutes per side. Drain on a rack.
4. Mix the sauce with mayonnaise and lemon. Serve immediately, assembling the po boys with lettuce and rolls where applicable.
Sauces in this recipe
Get the good stuff for your next cook-up.
Smoked Chilli Sauce (Pretty Hot Sauce)
$13.95 NZD
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