Longsands Fish Kitchen, Tynemouth is within walking distance of North Shields Fish Quay, where the team sources the best of the day’s catch.
Longsands, Front Street, Tynemouth, NE30 4DZ, tel 0191 272 855 www.longsandsfishkitchen.com
Rosemary and cheese breaded plaice with a sweetcorn chowder
Author: Simon Walsh
Serves: 4
Ingredients
- Sweetcorn chowder:
- 800g sweetcorn kernels
- 400ml double cream (approx.)
- 100g carrot, diced
- 70g leek, diced
- 100g onion, diced
- 100g celery, diced
- 150g potato (e.g. charlotte), diced and cooked
- 50g butter
- 2 tbsp chopped parsley
- salt + white pepper
- Breaded plaice:
- 200g stale bread, crusts removed
- 50g parmesan, freshly grated
- 2tsp chopped rosemary
- 600g plaice fillet, skinned
- 100g plain flour, to dust
- 2 eggs, lightly beaten
- oil for deep frying
- Maldon sea salt
Method
- For the chowder, put half the sweetcorn in a pan, add enough double cream to cover, place over a low heat and simmer gently for 20 mins.
- Meanwhile, sweat the diced vegetables in the butter and set aside when tender.
- Get another pan smoking hot, add the rest of the sweetcorn and give it a serious char with no oil in the pan. Set aside.
- When the sweetcorn and cream mix has simmered for 20 mins, purée it, return to the pan and add the vegetables, charred sweetcorn and parsley. Season.
- For the breaded plaice, blitz the bread in a food processor with the parmesan, rosemary and a pinch of salt for 1 min then spread the mixture out on a tray.
- Put the flour in one bowl, the beaten egg in another and have the tray of breadcrumbs at hand.
- Heat the oil in a deep fat fryer to 180C.
- Pass the fish through the flour, then dip in the beaten egg and finally in the breadcrumbs to coat.
- Deep fry the fish in batches for about 2 mins per portion until golden, remove, drain on kitchen paper and season with a little salt.
- Serve immediately in warm bowls with the chowder.
