Mark Hix's Crispy Pouting and Bacon Salad with Horseradish

Crispy pouting served on a bed of salad leaves with bacon and horseradish

Matt Austin

Novice Kitchenhand

Skill level


Cooking time



Serves 6

  • a whole piece of streaky bacon, weighing about 150g, rind removed and cut into rough 2cm cubes
  • vegetable or corn oil for deep frying
  • 250g or so of the pouting tail and belly, cut into rough 2cm chunks
  • 100–150g gluten-free self-raising flour
  • 100ml milk
  • a couple of handfuls of small and tasty salad leaves like pea shoots, landcress, rocket
  • 2 tbsps freshly grated horseradish
  • 1 tbsp white wine or cider vinegar
  • 4 tbsps rapeseed or olive oil
  • 2 tsps Dijon or Tewkesbury mustard
  • Salt and freshly ground black pepper


  1. Put the pieces of bacon in a pan of water, bring to the boil and simmer gently for about 30 minutes, then drain in a colander.
  2. Heat a little of the oil in a frying pan and fry the bacon on a medium heat for 5–6 minutes, turning the pieces as they are cooking until they are crisp, then blot on some kitchen paper and keep warm in a low oven or under a very low grill.
  3. Meanwhile, preheat about 8cm of oil to 160–180°C in a large thick-bottomed saucepan or deep-fat fryer.
  4. Season the fish, then pass through the flour, shaking off any excess. Pass through the milk, and then again through the flour.
  5. Deep fry for 2–4 minutes, turning the fish with a slotted spoon as it cooks, until crisp and golden. Remove from the oil and drain on kitchen paper.
  6. To serve, whisk all of the ingredients together for the dressing and season. Toss the leaves in the dressing and arrange on serving plates with the pouting and bacon, then scatter the horseradish on top.
Recipe supplied by Mark Hix

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