Salad of Fish, Baby Spinach & Eggplant Fritters

A different kind of offering to your standard fish & chips!

The eggplant looked really good at the shop the other day, so I bought it without having a clue what I wanted to do with it, only that I’ve really missed plucking these delectable delights from my own garden, oh how I miss our wee veggie patch, so this is what I came up with.

First, you’ll need to peel & slice an eggplant into round discs. Lay them out on paper towel & sprinkle a generous layer of salt over them. This draws out all the bitter liquid so definitely not a step to skip! Place another paper towel over the top & leave them be for a good 15 minutes. After which, simply pat off all the excess salt & liquid from the eggplant discs.

Now they’re ready to crumb.

In one bowl make up an egg wash, so that’s 2 cracked eggs with a splash of milk & don’t forget to season generously with salt & white pepper before whisking.

In a second bowl, pop in whatever crumb floats your boat & also remember to season generously with salt & white pepper.

Dip an eggplant disc into the egg wash, then the crumb to completely coat it, & set aside. Repeat with all the discs.

Heat enough oil that it covers the entire bottom of your frypan & a wee bit more. We’re shallow frying people! Get those eggplant fritters in, cooking one side at a time before turning to the other side then setting aside to drain off any excess oil. Now I just sit a cooling wire over an oven baking tray to drain things when I fry, but plenty of people like to use good old paper towel too.

Now for the fish.

Into a plastic bag place about a tablespoon of flour & season it generously with salt, white pepper & paprika. Toss in a sliced up fish fillet & shake, shake, shake to coat all those fishy pieces!

Shallow fry off the fish in the same oil as you used for the eggplant & set them aside to drain as well while you crack on with the spinach.

Heat a good glug of Extra Virgin Olive Oil ever so gently in a small wok, or pan, whatever you have to hand, & fry off a couple of cloves of garlic before tossing in 500g of baby spinach leaves until they wilt down nicely. Take that off the heat & transfer into a mixing bowl. Season with salt & white pepper before finally squeezing over the juice of half a lemon & give it a jolly good toss to combine all those luscious flavours through.

So, I plop a healthy amount of spinach in the bottom of my bowl before crowning with the fried delights.

On a side note, you probably don’t want to do what I did on this one which is to take a lovely photo to share, be half way through greedily devouring the meal & suddenly remember the cheese sitting on the bench which was supposed to go on top! Crumbled Fetta would of been lovely over this dish. Cest la vie.


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