- 4 x 180gm Silver Cobbler Fillets or Flat Head
- 1 tbsp butter
- 1 tbsp sun flower oil
- 1 tspn of each
- Cayenne Pepper
- Smoked Paprika
- Fried sliced onions
- Fried garlic flakes Celery leaves made in tp celery salt (Hand full of washed green leaves ponded with a handful of maldon sea salt) and dried Thyme (Dry your own)
- 1/2 Chopped tinned tomato
- 1 Chopped green chilli
- 100ml beer
- 50gm Butter
To make the spice mix combine all the spices in a blender and pulse. Keep this in an air tight container.
In a non-stick pan melt a tbsp of butter with a tblsp of sunflower oil until it starts to foam.
Dredge the fillets in the spice mix and then place carefully into the foaming butter and cook for a few minutes each side. Remove the fillets before they are cooked to a plate.
In the same pan add the chopped chilli and a tspn of spice mix and fry for a minute. Deglaze 100ml of beer, and then reduce this almost completely. And season.
Add the chopped tinned tomatoes and 50gm of cold butter and reduce by half then add the fish to cook.
Serve the fish with some sauce and lemon rice and garnish with chopped coriander.