Crisp Fried Seabass

Cooking Instructions for our Dine at Home. 


Heat a deep fat fryer or a pan with enough oil to 170c . Remove breadcrumbs from packaging and place on a shallow baking tray. Coat the shrimp generously in the breadcrumbs.

Fry the shrimp for 3-4 minutes, until golden & crips. Remove and place on kitchen paper to drain. Put the Louis sauce in a serving bowl and surround with the crisp shrimp. Serve with a wedge of lemon or lime and shredded spring onion.

Main course:

Preheat your oven to 190c.

Place a large frying pan on a low heat. Season the skin side of the bass with a little salt and put in the pan skin side down. Fry for 3-4 minutes until the skin is fully crisp. The bass will pretty much cook in this time. While the bass is in the pan peel film from the rice tray and microwave for 2-3 minutes. Pour the ginger cream into a small saucepan & bring to a gentle simmer. Once the bass is fully crisp remove from the pan & place on a baking sheet skin side up. The broccoli can be heated in the same pan, once the fish is removed, by turning up the heat & quickly stir frying for 2 minutes. If the fish needs heated you can place in the hot oven for 2 minutes. Share the broccoli between 2 serving plates, top with the crisp bass fillet, a pool of spiced ginger cream & finally the cajun rice on the side. 

Ensure food is piping hot throughout. 


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