Perfect for the fish course, or cut fish into strips and serve as a cocktail snack.
- 2 Large Fish Fillets (Snapper or Tilapia)
- 3 oz/90ml Walkerswood Escoveitch Sauce
- 1 Onion, sliced in rings
- 1 Carrot, julienned
- 1 sprig Fresh thyme
- 1 clove Garlic, minced
- 1/2 cup Flour & cornmeal, mixed Salt & Pepper to taste Oil for frying
Season fish with thyme, garlic, salt and pepper.
Heat oil in large skillet. Dust fish lightly with flour and cornmeal mixture and fry until crisp.
Heat onion rings and carrots in Escoveitch sauce in a saucepan.
Place fish on serving plate and pour hot sauce over. Serve hot or cold.