Make these easy little fish bites for you next party. The perfect bite with crumbed fish pieces sandwiched in between corn chips with Sriracha mayonnaise
Ingredients
2 shallots, sliced
1 clove of garlic, crushed
500g white fish, such as Ling, skinless, bones removed, cubed
1/4 cup chopped parsley
1/3 cup red capsicum, chopped
1 tbsp lemon juice
1/2 cup plain flour
1 1/2 cups panko crumbs
1/3 cup grated parmesan
2 eggs, lightly whisked
1/3 cup shredded cheese
Cobs By the Sea Naked Corn Chips, baby spinach, sliced cornichons, and Sriracha mayonnaise
Method
Preheat oven 200°C/180°C fan forced, grease and line a baking tray
Process the shallots, garlic and fish together. Add parsley, capsicum and lemon juice, season well and pulse again
Add 1/2 cup of the panko crumbs and pulse to combine
Combine remaining panko with the parmesan
Make teaspoon-sized patties. Dust in the flour, shake off excess. Dip patties in egg then into the remaining panko mix. Repeat until all patties are coated. Chill in the fridge for 15 minutes
In a medium fry pan, over medium to medium-high heat, shallow fry in batches for about 3 minutes on each side. Transfer to prepared tray, top with cheese and bake until cheese has melted
To serve, place a baby spinach leaf onto a Cobs corn chip. Top with patty, sauce and sliced cornichon, then top with a second corn chip to make a sandwich. Repeat with remaining patties
Tips & Hints
To make your own Sriracha mayo - combine 1/3 cup mayo with 1 tablespoon Sriracha. Found at supermarkets, Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.
