Page 45 - COMING UNSTUCK by Sara tuck

fish Have you ever noticed that it’s always the hot nibbles that go

first at drinks parties? These fabulous little fish bites can be
bites prepared in advance then only take a minute to cook so you’re
not stuck in the kitchen for long – topped with the addictive
Sriracha mayo they’re always a total hit.
with sriracha mayo

Serves 6-8 (makes about 30) Whisk the Sriracha mayo ingredients together and store in
a covered container in the fridge. The mayo can be prepared
Sriracha mayo: up to 2 days ahead.
⅔ cup good-quality
mayonnaise (I use Best Foods) Roughly chop half of the fish and place it in the bowl of a food
2 tsp Sriracha hot sauce processor with the celery, capsicum, onion, egg, sauces, mustard
1 tsp American (yellow) and mayonnaise. Whizz to a chunky paste and scoop into a big
mustard bowl. Chop the remaining fish and add to the mixture, along
finely grated zest of with ⅓ cup of the panko breadcrumbs. Stir well to combine.
1 small lemon Line a large tray with baking paper. Put the remaining panko
breadcrumbs in a shallow dish then take tablespoonsful of
Fish bites: the fish mixture and round into small patties, drop into the
500g (1 lb) skinned and breadcrumbs and pat gently to coat. Place the fish bites on
boned firm white fish such the prepared tray and refrigerate for an hour or (covered) up
as terakihi or gurnard to overnight. Heat half of the oil in a large frying pan over
(or haddock or cod) a medium heat and cook the fish bites, in batches (adding
1 small stick celery, more oil as you need it), for a minute each side or until golden
roughly chopped and cooked through. Drain the fish bites on paper towels and
½ red capsicum (bell pepper), serve topped with a teaspoon of spicy mayo and a sprinkling of
deseeded, roughly chopped chopped parsley.
½ small red onion,
roughly chopped
1 egg
1 tsp Sriracha hot sauce
1 tsp Worcestershire sauce
1 tsp American (yellow)
mustard
¼ cup good-quality
mayonnaise (I use Best Foods)
2½ cups panko breadcrumbs
¼ cup high smoke point
cooking oil
¼ cup finely chopped
curly-leaf parsley

41