Step 1: Bleaks
It is best to use small, very fresh bleaks for this recipe.
Clean out the insides of the bleaks using the tip of a knife.
Rinse the fish one by one under cold water, drain on a rack, and then pat dry with a clean dishtowel.
Place the bleaks into the milk, then drain. Season lightly with table salt, then dredge them in flour one by one.
Roll them in the palm of the hand to shake off the excess flour.
Heat the deep-fryer to 355°F (180°C).
Place the bleaks into the basket of the deep-fryer and plunge in the hot oil for 2 minutes.
Drain and bring the temperature of the deep-fryer back up to 355°F (180°C).
Fry the bleaks again to make them very crispy.
Place on paper towels to drain, and season with fleur de sel and ground pepper while still hot.
Step 2: Fried Herbs
Wash and drain the herbs, then dry on a dishtowel.
Set the deep-fryer to 265°F (130°C) and fry the herbs to make them crispy while retaining their green color.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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