Recipe: Crispy Halibut with Saffron Roasted Peppers
500g halibut fillet, cut into 1¼ cm chunks
Sea salt and ground white pepper, to taste
200g potato flour or corn flour
2 eggs, beaten
300g panko breadcrumbs
2½ cups peanut oil
Dried chilli flakes (optional)
Lemon wedges, to garnish (optional)
FOR THE SAFFRON ROASTED PEPPERS
500g mixed peppers
2 tbsp extra-virgin olive oil
1 medium onion, halved and cut into ½ cm slices
2 garlic cloves, minced
½ tsp paprika
¼ tsp red pepper flakes
1/8 tsp saffron
2 tbsp sherry vinegar
½ cup pitted black olives
Coarse salt and ground black pepper, to taste
2 tbsp chopped fresh mint
1 Heat your grill to high.
2 Grill the peppers about 10cm from the heat, turning them as their skins begin to blister and blacken, until peppers have blackened all over in a slightly blotchy pattern, about 20 minutes.
3 Transfer to a bowl; cover with a towel or clingfilm.
4 When cool enough to be handled, rub off their skins with your fingers.
5 Cut each pepper in half lengthwise and remove seeds, stem, and membrane.
6 Slice into 2 ½ cm wide strips.
7 Heat the oil in a large frying pan, set over a medium heat.
8 Add the onion and cook, stirring frequently until tender, about 10 minutes.
9 Add the garlic, paprika, red pepper flakes and saffron, and cook for two minutes.
10 Add the peppers, vinegar, and olives.
11 Season with salt and pepper, reduce heat to low, and cook for another three minutes.
12 Stir in the mint and set aside.
13 Season the halibut pieces with salt and white pepper.
14 Put the potato flour or corn flour, beaten egg, and breadcrumbs in three separate bowls.
15 Dip the halibut pieces into the potato flour or corn flour, followed by the egg, and then coat in the breadcrumbs.
16 Place a wok over a high heat and add all of the peanut oil.
17 Heat the oil until a piece of bread dropped in turns golden brown in 15 seconds and floats to the surface.
18 Fry the breaded halibut pieces in the oil for 3 to 4 minutes or until golden brown, then remove with a slotted spoon and drain on paper towels.
19 Serve with the saffron roasted peppers.