Phil Vickery served up pan-fried loch trout with summer salsa and popcorn hake for is fish Friday themed meals on This Morning.
The ingredients for the spicy popcorn hake with green herb mayo are:
2 medium eggs, lightly beaten, ½ tsp ground cumin, Pinch dried chilli powder, 400g hake, bone free cut into 2cm strips, 4 tbsp cornflour and 200g roughly, fine ground cornmeal or polenta.
For the sauce: 350mls shop bought mayonnaise, 2 tsp fresh chilli roughly chopped, 2 tsp Dijon mustard, 2 large spring onions roughly chopped, 4 tbsp any fresh green herb such as basil, coriander, parsley, Small handful fresh spinach leaves, 2 tbsp vinegar, a dash of water and Black pepper.
The ingredients for the pan-fried loch trout with lemon and cucumber salsa:
Vegetable oil for frying, 4 x 150-180g fresh loch trout fillets, no skin or bones, 1 tbsp paprika, 1 tsp salt, ½ tsp ground black pepper and 1 tsp dried garlic powder.
For the cucumber salsa: ½ small cucumber, finely chopped, finely grated zest and juice 1 large lemon, 3 spring onions, finely chopped, ½ tsp chopped fresh red chill (optional), 2 tbsp chopped coriander, 1 tbsp chopped fresh basil, 1 tbsp chopped fresh mint, 2-3 tbsp extra virgin olive oil, Pinch salt and sugar, 2 tbsp any oil and 1 tbsp unsalted butter.