Buckwheat-battered fish with toum and pickled chillies from Ottolenghi Test Kitchen - Shelf Love (page 194) by Yotam Ottolenghi and Noor Murad

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Notes about this recipe

  • Eat Your Books

    Can substitute tofu or vegetables of your choice for frozen white fish fillets; plain flour for buckwheat flour and rice flour.

  • treay on November 11, 2024

    This fish recipe was very good and the batter being gluten free, it's perfect for when I have family who are gluten intolerant. The only problem was that the fish was a bit too dry. Maybe because the fillets I used were too thin. I can see that it would work really well with thicker fillets. I didn't make the toum because I still had some dill mayonnaise leftover, and it went really well with the fish.

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