Berbere Fried Fish With Mustard Ranch & Slivered Onion

Food styling, recipes & photography David Neville

	400g white fish fillet, skin on (I used snapper)
	1½ tablespoons Berbere spice (I use Alexandra's brand)
	50ml buttermilk
	50g sour cream
	50g mayonnaise
	1 tablespoon English mustard
	1 tablespoon apple cider vinegar
	1 garlic clove, lightly bruised
	50ml neutral oil
	1 small red frilly lettuce
	1 medium-sized tomato, thinly sliced
	50g red onion, sliced wafer thin

1.	Generously season the fish on both sides with the Berbere spice and set aside.
2.	For the dressing, put the buttermilk, sour cream, mayonnaise, mustard and apple cider vinegar in a small bowl.
3.	Mix until creamy and add the garlic clove to infuse some flavour. Season lightly with salt to taste.
4.	Heat the oil in a large pan over a moderate heat until hot.
5.	Carefully lay in the fish fillet skin-side down and fry for 1-2 minutes.
6.	Reduce the heat to low and continue cooking for 4 minutes before carefully flipping and cooking for 2-3 minutes more.
7.	While the fish is cooking, separate the lettuce leaves, tearing larger ones in half, and put them into a bowl.
8.	Add the tomato to the lettuce, spoon over 2 tablespoons dressing and gently toss. Transfer to a serving bowl.
9.	Remove the fish from the heat and allow it to rest.
10.	Discard the garlic clove from the dressing, spoon the dressing into the centre of the plate and swirl outwards.
11.	Carefully place the fillet in the centre and garnish with slices of red onion. Serve immediately.