Mixed Fried Fish Recipe
- 1 cup packed arugula leaves
- ½ cup mayonnaise
- 1 garlic clove, minced
- 1 tsp fresh lemon juice
- Salt and freshly ground black pepper
- 1/2 cup all purpose flour
- Salt and freshly ground black pepper
- 2 large eggs, beaten
- 1 cup panko (Japanese bread crumbs)
- 9 oz (250g) mixed skinless white fish fillets, such as cod and snapper
- 8 oz (225 g) skinless salmon fillet
- 12 large shrimp, peeled and deveined
- Vegetable oil, for deep frying
- To make the sauce, process the arugula, mayonnaise, garlic, and lemon juice until the arugula is purèed. Season with salt and pepper. Spoon into a serving dish and chill until it is time to serve.
- Place the flour in a shallow bowl and season with salt and pepper. Beat the eggs in a second bowl. Spread the panko in a third bowl. Cut the fish fillets into 8 equal portions. Toss the fish and shrimp in flour, then dip in beaten egg, and coat in panko.
- Preheat the oven to 200°F (95°C). Pour enough oil into a large deep saucepan to come halfway up the sides. Heat over high heat to 350°F (180°C). In batches, fry the seafood for 2–3 minutes, or until crisp and golden. Using a slotted spoon, transfer to paper towel-lined baking sheets and keep warm in the oven until all of the fish is fried.
- Divide the fish among dinner plates and serve immediately, with the sauce served separately.
