Fritters of Lemon Sole with Cucumber Pickle

Ingredients

Contains: egg, milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 250g plain flour, plus extra for dusting
• 7g sachet fast action dried yeast
• 500ml milk
• 4 skinless lemon sole fillets
• oil, for deep frying
• 1 small cucumber
• Maldon sea salt
• small bunch dill, chopped
• 250ml white wine vinegar
• 2 star anise
• 10 black peppercorns
• 10 coriander seeds
• 10 fennel seeds
• 150g golden caster sugar
• 1 egg yolk
• ½ tbsp Dijon mustard
• ½ lemon, zested and juiced
• 200ml vegetable oil

Also mentioned in the method: fish

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the white wine vinegar, golden caster sugar, star anise, black peppercorns, coriander seeds and fennel seeds in a pan. Bring to a boil, stirring until the sugar dissolves, then take off the heat.

2. Thinly slice the cucumber into a bowl with a pinch of Maldon sea salt and the chopped dill. Pour the warm pickling liquid over, cover and chill for at least 1 hour.

3. For the mayonnaise, whisk the egg yolk with the Dijon mustard, lemon zest and half the lemon juice. Slowly whisk in the 200ml vegetable oil until thick, then season with salt and the remaining juice. Use pasteurized egg yolk and chill.

4. Warm the milk until lukewarm, whisk in the dried yeast and leave for 5 minutes until frothy. Whisk in the plain flour and a pinch of salt to a smooth batter, cover and rest for 30 minutes.

5. Cut the lemon sole fillets into thick strips, season with salt and dust lightly with flour.

6. Heat the oil for deep frying in a deep heavy pan to 350°F (180°C).

7. Dip the sole strips in the batter and let the excess drip off. Fry in batches for 2 to 3 minutes until golden and the fish is opaque, flakes easily and reaches 145°F (63°C). Drain on paper towels.

8. Serve the fritters hot with the pickled cucumber and the mayonnaise on the side.