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Clover Fried Fish with Cauliflower Salad and Tangy Paprika Salad Cream


Clover Fried Fish with Cauliflower Salad and Tangy Paprika Salad Cream
Recipe: Siphokazi Mdlankomo
Serves: 4
Preparation: 20 minutes
Cooking:  35 minutes
Loaded Cauliflower Salad
1 cauliflower head, cut into florets
olive oil, to drizzle
salt and pepper to taste
3 boiled eggs
4 slices streaky bacon, fried
¼ cup grated cheddar cheese
chopped spring onions, to garnish
Tangy Paprika Salad Cream
½ cup Clover Mayonnaise
2 Tbsp fresh lemon juice
½ tsp paprika
salt and pepper to taste
150 ml beer or soda water
125 g cake flour
1 Tbsp oil
2 egg whites
oil for deep-frying
4 fish fillets (hake or yellowtail)
Loaded Cauliflower Salad
Preheat the oven to 180 °C. 
Place the cauliflower in a large bowl, drizzle with olive oil, season with salt and pepper, and toss to coat. Spread out the prepared cauliflower evenly on a roasting tray and roast for about 20 minutes. Remove from the oven and leave to cool for a few minutes, and then transfer to a large salad bowl. 
Cut each egg into 4 pieces, lengthwise, and chop up the bacon. Add the eggs and bacon to the cauliflower. Mix, then sprinkle with the cheese. Garnish with spring onions.
Tangy Paprika Salad Cream
In a mixing bowl, whisk all the ingredients together until well combined.
Mix all the ingredients, except the egg whites, together. Let it stand for 1 hour.
Whisk the egg whites until stiff, folding them into the batter (don’t over mix).
Heat enough oil for deep-frying in a deep pan to 190 °C. 
Dip the fish in the batter and then place carefully into the hot oil. Fry until brown on both sides.
Remove with a slotted spoon and drain on paper towels.
Serve the fish with the cauliflower salad and tangy paprika salad cream.

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