You can use any white fish fillet for this. The key is to use Doves Farm gluten free self raising flour which I’ve been using for years for anything that’s fried and crispy including fish and chips, frito misto and pakoras to name a few. It stays really crisp because of the lack of gluten. Mitch’s canned mussels Escabeche can be used straight from the tin along with the dressing they are marinaded in for a quick and simple dressing for fish, grilled leeks, asparagus in season and lots more.

Serves 4

4 skinless fillets of hake weighing about 160-180g

100g Doves Farm gluten free self raising flour

100ml milk

Sea salt and freshly ground white pepper

Rapeseed or vegetable oil for frying

2 cans of Lyme Bay mussels Escabeche

2 tbs chopped soft herbs like fennel, chervil, chives etc

Method

Season the flour well then pass the fish through the flour then the milk and back through the flour. Heat about a centimetre of oil in a trusty or non stick frying pan, and cook the fish on a medium heat for a couple minutes on each side until crisp and golden. Meanwhile mix the mussels with the herbs. Transfer to a plate with kitchen paper then onto warmed serving plates and spoon the mussels and marinade around.