Italian
Fried Scorpionfish Fillet in Batter with Strawberry and Tomato Salad and Roasted Radicchio
by Cucina con Ruben · 548K subscribers on YouTube
A crispy fried scorpionfish fillet in a light tempura-like batter made with rice flour and beer, served over a bed of roasted radicchio glazed with apple balsamic vinegar, and paired with a fresh salad of strawberries and merinda tomatoes dressed with lemon, olive oil, and basil. A stunning Valentine's antipasto that balances textures and flavors.
- Servings
- 2
- Difficulty
- easy
Ingredients
15 items- Filetto di Scorfanothe remaining half scorpionfish fillet (about 100-150g), cut into two portions
- 100 gFlourall-purpose flour
- 100 gRice Flourrice flour
- 150 mlIced Beerice-cold beer (light lager works well)
- 50 mlSparkling Watersparkling water
- Radicchioa few leaves (about 8-10)
- Apple Balsamic Vinegarapple balsamic vinegar, or regular balsamic vinegar
- Strawberries4-6 strawberries, sliced into wedges
- Pomodoro Merinda2-3 merinda tomatoes (small, slightly acidic tomatoes), or other small tomatoes
- 1/2 pcsLemonzest and juice of half a lemon
- Olive Oilextra virgin, for dressing and cooking
- Saltto taste
- Pepperfreshly ground black pepper, to taste
- Basila few leaves for garnish and dressing
- Seed Oilfor deep-frying (e.g. sunflower or peanut oil)
Method
- Prepare the batter: in a bowl, mix together 100g all-purpose flour (00), 100g rice flour, 150ml ice-cold beer, and 50ml sparkling water. Season with salt and whisk until smooth. Let it rest in the fridge for 30 minutes if possible.
- Heat oil for deep-frying in a deep pan or pot to 180°C (350°F).
- Prepare the scorpionfish fillet: from the reserved half fillet, remove any small bones by running your finger along the flesh; cut the fillet in half crosswise to create two portions.
- Roast the radicchio: in a separate pan, heat a drizzle of olive oil over medium-high heat. Add the radicchio leaves and roast for 2 minutes per side until lightly charred. Season with salt, then add a splash of apple balsamic vinegar and a tablespoon of water. Cook for another minute, then set aside.
- Prepare the fresh salad: wash and slice the strawberries into wedges. Cut the merinda tomatoes into similar-sized pieces. In a bowl, combine strawberries and tomatoes. Dress with a drizzle of olive oil, the grated zest of half a lemon, a squeeze of lemon juice, salt, pepper, and torn basil leaves. Toss gently.
- Dip each scorfano fillet portion into the batter, letting excess drip off, and carefully place into the hot oil. Fry for about 3 minutes, turning halfway, until golden and crispy. Do not overcrowd.
- Remove the fried fish with a slotted spoon and drain on paper towels. Immediately season with a pinch of salt.
- Plate: divide the roasted radicchio between two plates, forming a small nest. Place one fried scorfano fillet on top of each radicchio nest. Sprinkle a little extra salt on the fish.
- Spoon the strawberry and tomato salad on the side of the plate. Garnish with fresh basil leaves. Serve immediately.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
