This recipe will serve 4 people, and this is a real treat for someone who loves fried food.

What You Need

• Oil for frying
• 1 lb sole or plaice fillets, skinned, boned, and cut into 1-inch strips
• Seasoned flour
• 1 egg, beaten
• ¾ cup shredded coconut
• 1 tbsp vegetable oil
• 1 tsp grated fresh ginger
• ¼ tsp chili powder
• 1 red chili, seeded and finely chopped
• 1 tsp ground coriander
• ½ tsp ground nutmeg
• 1 clove garlic, crushed
• 2 tbsps tomato paste
• 2 tbsps tomato chutney
• 2 tbsps dark soy sauce
• 2 tbsp lemon juice
• 2 tbsp water
• 1 tsp brown sugar
• Salt and pepper

1. In a frying pan, heat about 2 inches of oil to 385 degrees. Toss the fish strips in the seasoned flour and then dip them into the beaten egg. Roll them in the shredded coconut and shake off the excess.
2. Fry the fish, a few pieces at a time, in the hot oil and drain them on the paper towel. Keep warm
3. Heat the 1tbsp oil in a wok or frying pan and fry the ginger, red chili, spices and garlic, for about 2 minutes.
4. Add the remaining ingredients and simmer for an additional 3 minutes. Serve the fish, with the sauce handed round separately.

Time needed: prep time is 30 minutes, cook time is 30 minutes

This dish serves 4 – 6 people.

Swordfish is one of the most commonly caught fish in Southern Italy, most importantly, it wont fall apart while you are cooking it.

Here is what you Need:

• 2 ¼ lbs swordfish steaks
• 6tbsp olive oil
• 1 tsp chopped oregano
• 1 tsp chopped marjoram
• Juice and a rind of ½ a lemon
• 4 tomatoes cut into thick slices ( or cherry tomatoes, if available)
• Salt and freshly ground pepper
• Lemon slices and Italian parsley for garnish

How to make the Swordfish Kebabs

1. Cut the swordfish steaks into 2 inch pieces.
2. Mix the olive oil, herbs, lemon juice, and rind together and set aside. Thread the swordfish, tomato slices, and lemon slices on the skewer, alternating the ingredients. Brush the skewers with the oil and lemon juice mixture and cook in a preheated broiler for about 10 minutes, basting frequently with the lemon and oil. Serve garnished with lemons and parsley.

Time: prep time is about 15 minutes, cook time about 10 minutes.

This dish consists of delicate colors and superb flavor!

What You Need:

• 8 lemon grass stalks
• 8 oz salmon fillet, skinned
• 8 queen scallops, with their corals if possible
• 8 baby onions, peeled and blanched
• ½ yellow pepper, cut into 8 squares
• 2 tbsp butter
• Juice of ½ lemon
• Salt, ground white pepper and paprika

For the sauce:

• 2 tbsp dry vermouth
• ¼ cup butter
• 1 tsp chopped fresh tarragon

How to make the Salmon and Scallop Brochettes

1. Preheat the grill to a medium high. Cut off the top of each lemon grass stalk. Reserve the bulb ends for another dish. Cut the salmon fillet into 12 ¾ in cubes. Thread the salmon, scallops, corals if available, onions, and pepper squares on to the lemon grass and arrange the brochettes in a grill pan.
2. Melt the butter in a small pan, add the lemon juice and a pinch of paprika and then brush all over the brochettes. Grill the skewers for about 2-3 minutes on each side, turning and basting the brochettes each minute, until the fish and scallops are just cooked, but are still very juicy. Transfer to a platter and keep hot while you make the tarragon butter sauce.
3. Pour the dry vermouth and all of the leftover cooking juices from the brochettes into a small pan and boil quite fiercely to reduce by half. Add the butter and melt, always stirring. Stir in the chopped fresh tarragon and add salt and ground white pepper to taste. Pour the tarragon butter sauce over the brochettes and serve.

This is a light and crispy dish that features cracker crumbs, pine nuts, and parmesan cheese that make for a flavorful breading.

What You Need:

• 1 pound fresh or frozen orange roughly fillets
• 1 beaten egg
• 2 tablespoons milk
• ¼ cup finely crushed rich round crackers
• 2 tablespoons milk
• ¼ cup finely crushed rich round crackers
• 2 tablespoons grated parmesan cheese
• 2 tablespoons ground pine nuts or almonds
• ½ teaspoon dried basil, crushed
• 1/8 teaspoon pepper
• 2 tablespoons margarine or butter, melted
• Tarter sauce (optional, follow recipe)

How to make the Nutty Parmesan Fish

Thaw the fish, if frozen. Measure the thickness of the fillets. Cut the fish fillets into 1 inch wide strips. Rinse and pat dry with paper towels, set aside.

In a shallow dish combine the egg and milk. In another shallow dish combine the cracker crumbs, parmesan cheese, ground nuts, basil, and pepper. Dip the fish pieces into the egg mixture. Then roll the fish in a crumb mixture. Place the coated fish in a greased shallow baking pan.

Drizzle melted margarine or butter over the fish. Bake in a 500 degree oven until the coating is golden and the fish flakes easily with a fork (allow 4 to 6 minutes per ½ inch of thickness of fish ). If desired, serve with tarter sauce. Makes 4 servings.

Nutritional information:
221 calories, 22 g protein, 5g carbohydrates, 13 g fat ( 3 saturated) 80 mg cholesterol, 267mg sodium, 71 mg potassium.

Fish in this attractive shape makes for an attractive first course.

What you Need

• 2lbs fresh anchovies or whitebait
• 1 cup of all purpose flour
• 4 – 6 tbsp cold water
• A pinch salt
• Oil for frying

What you Need For Garlic sauce

• 4 slices bread. Crusts trimmed, soaked in water for 10 minutes
• 4 cloves garlic, peeled and roughly chopped
• 2 tbsps lemon juice
• 4-5 tbsp olive oil1-2 tbsp water (optional)
• Salt and pepper
• 2 tsps chopped fresh parsley
• Lemon wedges for garnishing (optional)

How to prepare the recipe

1. Sift the flour into a deep bowl with a pinch of salt. Gradually stir in the water in the amount needed to make a very thick batter
2. Heat enough oil for frying in a very large, deep pan. A deep sided sauté pan is ideal.
3. Take 3 fish at a time and dip them into the batter together. Press their tails together firmly to make a fan shape.
4. Lower them carefully into the oil. Fry in several batches until crisp ad golden. Continue in this same way with all of the remaining fish.
5. Meanwhile, squeeze out the bread and place in a food processor with the garlic and lemon juice. With the processor running, add the oil in a thin steady stream. Add water if the mixture is too thick and dry. Add salt and pepper and stir in the parsley by hand. When all of the fish are cooked, sprinkle lightly with salt an arrange on serving plates with some of the garlic sauce and lemon wedges, if desired.

Time: Prep time is about 30 minutes; cook time is 3 minutes per batch.

It is best to eat the fish immediately after frying.