Crispy Fried Alaska Yellowfin Sole Fillets

Method

1) Defrost the fillets overnight In the fridge
2) In a tray mix all the seeds and
3) Pour milk into a separate tray
4) Pour all the dredge mix into a separate tray
5) Start by taking one fillet and placing it into the dredge mix, cover the fish entirely and then pat off any excess
6) Lay the fillet into the tray of milk to cover entirely and then allow any excess milk to drain off
7) Carefully place both sides of the fillet into the dredge mix ensuring its evenly coated
8) Transfer the fillet to a separate tray
9) Repeat this process until all the fillets have been coated
10) Fill a pan with vegetable oil ensuring a depth of at least 2cm and carefully heat over a low-medium heat
11) Drop a pumpkin seed into the oil to test the heat, if it gently bubbles it is the correct temperature
12) Individually fry each fillet for 4 minutes, carefully remove the fillet using a slotted spoon and place it on a kitchen towel and pat dry
13) Season the fillets and reserve
14) In a dish, spread out the sunflower seed-miso hummus, spoon over the chermoula and yoghurt-tahini dressing
15) Stack the fillets in the centre and finish with a handful of fresh coriander and mint

Preparation of Tahini-Yoghurt Dressing:

1) Finely chop the mint and place it in a bowl
2) Add the rest of the ingredients and whisk them together, transfer to an airtight container and store in the fridge

Preparation of Dredge mix:

1) Mix all ingredients

Preparation of Chermoula:

1) Place all the ingredients into a food processor, blend for 1 minute
2) Store in an airtight container in the fridge

Preparation of Sunflower seed-Miso Hummus:

1) Place the sunflower seeds onto a tray and place in a preheated oven at 160 deg C for 10 minutes
2) Once toasted transfer into a food processor along with the rest of the ingredients and blend until smooth. Store in an airtight container in the fridge