For 16 years, Sarah Glover has made a career as a chef in Tasmania, Sydney and New York. These days she is rarely found in a kitchen—the outdoors is where she applies her trade now. Her work has been published through her cookbook, "Wild Adventure," and featured in Cherry Bomb, New York Times, and Delicious Magazine.
Fried White Fish with Lime Salt


Sarah Glover
A Taste of Wild - New England
Sarah Glover is back with a brand new set of road-friendly recipes, inspired by the coastal landscape of New England.


Fried White Fish with Lime Salt
I crave fried fish regularly, and luckily, having a kitchen on the road means I can indulge whenever the mood strikes. Fish with lime salt is the perfect blend of sour and savory, and I like to balance it all with a variety of small white fish whose flavor is light and delicate.

Fried White Fish with Lime Salt
Sarah Glover
dinner
Yield: Serves 4
FISH INGREDIENTS
- 4 cups canola oil
- 1 cup white bread flour
- 4 small white fish (about 1 lb.), pin-boned, gutted and butterflied
- Pickles, to serve
LIME SALT INGREDIENTS
- 1/3 cup sea salt
- Zest of 2 limes
- Freshly ground black pepper
Cooking Tools
- Large frying pan
- Bowl
- Plate for coating fish in flour
- Slotted spoon or tongs
Method
To make the lime salt, place the salt and lime zest in a dry frying pan and place over medium heat they have dried out. Tip into a bowl and season well with pepper.
Pour the canola oil into a large frying pan and heat over the gas cooker until it reaches 300°F or until a cube of bread dropped in the oil browns in 40 seconds.
Meanwhile, combine the flour and lime salt on a plate.
Dredge the fish in the flour mixture until well-coated, shaking off the excess. Lower each fish into the hot oil and cook for 3–5 minutes or until they are all golden and crispy. Remove with a slotted spoon or tongs and drain well on paper towels.
Serve with your favorite pickles and beer.