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Deep-Fried Plaice with Spring Onion and Chilli Seasoning

From: Rick Stein
SERVES 4

750 g (1 1/2 lb) thick plaice fillets, skinned
Sunflower oil for deep-frying
Salt
A small bunch of coriander sprigs, to garnish
Lime wedges to serve
For the spring onion and chilli seasoning:
Sunflower oil for frying
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 medium-hot red Dutch chilli, thinly sliced
3 spring onions, thinly sliced
1 teaspoon sea salt flakes
1/2 teaspoon Sichuan peppercorns, crushed
For the batter:
50 g (2 oz) plain flour
50 g (2 oz) cornflour
A pinch of salt
175 ml (6 fl oz) ice-cold soda water from a new bottle

For the spring onion and chilli seasoning:

Pour about 1 cm (1/2 inch) of oil into a frying pan and leave it to get hot. Add the chopped onion and fry for about 3 - 4 minutes until it is beginning to go brown. Then add the garlic and cook for 1 minute.
Add the chilli and fry until the onion and garlic are crisp and golden brown.
Lift the mixture out with a slotted spoon on to lots of kitchen paper and leave to go cold.
Then transfer it to a bowl and mix in the spring onions, salt and Sichuan pepper.

For the batter:

Sift the flour, cornflour and salt into a bowl and stir in the ice-cold soda water until only just mixed; it should still be a bit lumpy.

To cook the fish:

Heat some oil for deep-frying to 190°C / 375ºF
Meanwhile, season the plaice fillets with salt on both sides and cut them into strips about 2.5 cm (1 inch) wide.
Dip the strips of plaice into the batter a few pieces at a time, then drop them into the hot oil and fry for 2 minutes, until lightly golden. Drain briefly on kitchen paper and keep hot while you cook the rest.

To serve:

Pile the fried plaice on to a serving platter and sprinkle over the spring onion and chilli seasoning.
Scatter over the fresh coriander sprigs and serve straight away, with the lime wedges.