Spiced and Fried Haddock With Broccoli Puree
This recipe could hardly be easier, and requires no complication, nor any effort to keep it simple. Good fish, lightly dredged in spiced flour then flash-fried, is an old-fashioned pleasure, and one to be savoured. Here I use gluten-free flour in preference to regular plain flour to coat the fish. I had wanted the slight grittiness of rice flour, but had none in the house, and gluten-free flour (which I did have) contains rice flour and worked fabulously. Obviously, you can use plain flour if you wish. And while the verdiglorious accompaniment may look like old-time mushy peas, it is, in fact, broccoli, blitzed with a stick blender. I use frozen broccoli simply because I find that, cooked in this way, the taste is — counterintuitively — fresher and needs no more added to it than a little salt and pepper to taste, along with the mildest, yet emphatically creamy, hit of coconut. If you cringe at the idea of coconuttiness, however delicate, then use butter or a really good extra-virgin olive oil instead.
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