Salt & pepper seafood

A spiced crisp coating on this seafood and a fresh lemon dipping sauce guarantees lick-your-fingers flavour.

Recipe «Salt & pepper seafood» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 60ml fresh lemon juice, 1 1/2 tsp sea salt flakes, 1 tsp ground white pepper, 60ml iced water, 70g cornflour , 1/2 tsp ground black pepper, 1 1/2 tsp Chinese five spice, 300g barramundi fillets, cut into 1cm-thick slices , 300g frozen green prawn cutlets, tails intact, thawed, 1 large squid hood, cleaned, cut into rings, Sunflower oil, to deep-fry.

Ingredients:

• 60ml fresh lemon juice 
• 1 1/2 tsp sea salt flakes 
• 1 tsp ground white pepper 
• 60ml iced water 
• 70g cornflour 
• 1/2 tsp ground black pepper 
• 1 1/2 tsp Chinese five spice 
• 300g barramundi fillets, cut into 1cm-thick slices 
• 300g frozen green prawn cutlets, tails intact, thawed 
• 1 large squid hood, cleaned, cut into rings 
• Sunflower oil, to deep-fry 

Instructions

1. Combine lemon juice, 1/2 teaspoon of salt and the white pepper in a serving bowl. set aside to develop the flavours.
2. Meanwhile, stir the water and 2 tablespoons of cornflour in a bowl until the mixture forms a paste.
3. Combine remaining cornflour, remaining salt, pepper and five spice in a bowl. Dip fish, prawns and squid into cornflour paste, then into the spice mixture to coat. shake off excess.
4. Add oil to a wok to reach a depth of 10cm. Heat to 180°C over medium-high heat. Cook one-quarter of the seafood for 1-2 minutes or until golden. Transfer to a plate lined with paper towel. repeat, in 3 more batches, reheating the oil between batches.
5. Place seafood on plates. serve with the lemon mixture.