Crispy Saldanha Middlecut Pilchards with Tangy Gherkin Dipping Sauce
Prep: 15 minutes Cooking Time: 10 minutes
SERVES 4
Ingredients
Crispy Fish
- 2 x 400 g tins Saldanha Middlecut, drained
- 125 g cake flour
- 1 tsp (5 ml) baking powder
- ½ tsp (2.5 ml) salt
- ½ tsp (2.5 ml) paprika (optional)
- ½ cup (125 ml) milk
- ¼ cup (60 ml) cold water
- Vegetable oil, for deep-frying
Tangy Gherkin Dipping Sauce
- ¼ cup (60 ml) mayonnaise
- 2 Tbsp (30 ml) gherkins, finely chopped
- 2 tsp (10 ml) gherkin pickle juice
- 1 tsp (5 ml) lemon juice or white vinegar
- 1 tsp (5 ml) mustard (optional)
- Salt and freshly ground black pepper, to taste
Method
Crispy Pilchards
- Drain the pilchards well and gently pat dry with kitchen paper. Separate into large pieces and debone, taking care not to break them up.
- Combine the flour, baking powder, salt and paprika, if using, in a mixing bowl.
- Gradually whisk in the milk and cold water until you have a smooth, fairly thick batter that coats the back of a spoon. Allow to stand for 5 minutes.
- Heat vegetable oil in a large pot over medium heat, until it reaches approximately 175 °C.
- Dip the pilchard pieces into the batter, allowing any excess to drip off. Carefully place them into the hot oil in batches, taking care not to overcrowd the pan.
- Fry for 2–3 minutes per side, until golden and crispy. Remove from the pan and drain on kitchen paper.
Tangy Gherkin Dipping Sauce
- Combine the mayonnaise, chopped gherkins, pickle juice, lemon juice or vinegar and mustard, if using, in a small bowl.
- Season with salt and freshly ground black pepper and mix well. Refrigerate until ready to serve.
To Serve
- Serve the crispy pilchards warm with the tangy gherkin dipping sauce.
