Crisp fried garfish fillets

SERVES 4

90 g (3 oz/½ cup) rice flour

¼ teaspoon ground cumin

¼ teaspoon smoked paprika

¼ teaspoon lemon pepper

¼ teaspoon sea salt

a pinch of freshly ground black pepper

10 whole garfish, filleted and boned (ask your fishmonger to do this)

olive oil, for pan-frying

CHILLI MAYO

1 teaspoon good-quality hot chilli paste

125 g (4½ oz/½ cup) good-quality mayonnaise

Put the flour and spices in a large bowl and mix thoroughly. Throw the garfish fillets into the seasoned flour and toss to coat them evenly. Dust off the excess flour.

Add enough olive oil to a frying pan or wok to shallow-fry the fish fillets. Heat the oil almost to smoking point and fry the fish in batches until golden and crisp. Remove from the pan using tongs or a slotted spoon and drain on paper towels. Keep warm in a low oven while you fry the remaining fish.

To make the chilli mayo, combine the chilli paste and mayonnaise in a small bowl and mix together until evenly combined.

Stack the fish on a plate, season to taste with extra sea salt and serve with the chilli mayo. Enjoy with a good cold beer.