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.
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.