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Crumbed Fish and Chip Cakes with Spiced Mayonnaise & Apple and Fennel Slaw
Recipe by Green Team
Try this Crumbed Fish and Chip Cakes with Spiced Mayonnaise & Apple and Fennel Slaw
- Steps
- Ingredients
Ingredients
Spice Mix
Fish and Chip Cakes
Spiced Mayo
Green Apple and Fennel Slaw
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Steps
- Preheat oven to 180°C.
- For the Spice Mix, roast all ingredients in a fry pan on a medium heat until fragrant and coconut has browned.
- Set aside in a spice grinder or small food processor and allow to cool before grinding to a fine powder. Store in an airtight container.
- For the Fish and Chip Cakes, prick the washed potatoes with a fork 4 times each and place in oven for 45-60 minutes, or until cooked through completely. Remove and allow to cool.
- Season barramundi with salt and pepper. Heat a large frypan on a medium heat. Melt 25g of butter in the pan and then add fish. Cook for 3-5 minutes, or until fish is 90% cooked, paying attention that the butter doesn’t burn. Remove from heat and set aside
- Add remaining butter to the pan and reduce heat to low-medium. Add the garlic and shallot and sauté until translucent. Turn up the heat and add 2 tablespoons of the spice mix. Once the spice mix is fragrant, add parsley and dill and cook for 1-2 minutes until softened.
- Cut potatoes in half and scoop out the flesh. (The skins make delicious chips when fried up.)
- In a bowl, roughly break apart the fish fillets and the potatoes, some solid chunks of fish and potato is desirable.
- Combine with the aromatic butter and pan contents. Add lemon zest, cream, season well and mix until combined.
- Heat a deep fryer or large frypan with oil to 180°C.
- Meanwhile set up three bowls, one with plain flour, one with beaten eggs, and one with panko crumbs
- Divide mixture into 5-6 even balls.
- Dust each ball in flour, then roll in egg wash, finally coat generously and carefully with panko crumbs.
- Fry balls for approximately 3 minutes at 180°C or until golden brown. Set aside on a cake rack to drain.
- For the Spiced Mayo, place whole egg and egg yolk in food processor or blender. Starting at a low speed, increase slowly to high, while drizzling the oil in a fine stream until a mayonnaise forms. If it is too runny, add some more oil. The emulsification will take approximately 4 minutes.
- Add remaining ingredients with 2 teaspoons of spice mix. Mix well to combine.
- Season with salt and pepper to taste. Place into a squeezy bottle and set aside to serve.
- For the Green Apple and Fennel Slaw, use a mandolin or sharp knife, to thinly julienne the fennel bulb into a medium bowl.
- Thinly julienne the flesh of green apple into matchsticks and add to the bowl with dill sprigs.
- Make the dressing by emulsifying the lemon juice with olive oil. Add to the fennel and mix well to ensure it is well combined.
- To serve, squeeze a disc of the Spiced Mayo that is slightly larger than the croquettes on one side of each plate. Top with the croquette and then finish with a final squeeze on top. Garnish with finger lime caviar. Place a heaped dessertspoon of slaw on the other side of the plate and garnish with a dill sprig.
