Seeded Fish Fingers w Sweet Potato Crisps + Dehydrated Fruits
“Has everyone else been buying up the Spanish mackerel? This time of year is perfect for this fish. Line caught off the coast by Shane Cooper it’s delivered to our door from Dirty Clean Food via Fins Seafood, and we love them for it. Here, we’ve seeded it and served with sweet potato crisps and dehydrated fruits for a casual brunch, lunch or picnic. It’s our version of the classic fish and chips.”
– Fenella
Seeded Fish Fingers.
Time. 30 prep; 20min cooking. Serves. 4 as a main; 6 as a side dish. Why. “There’s something so nostalgic about fish fingers, and this is how I got my kids’ to eat fish when they were young… I just couldn’t mention the ‘F’ word!”
4 fat slices of line-caught Spanish mackerel
(or mix Spanish mackerel and wild-caught salmon)
2 cups panko (or gluten-free) bread crumbs
1 cup mixed seeds (sesame, pepita, sunflower, black sesame, poppy seeds)
1/2 cup flour
2 tsp Celtic sea salt
Cracked black pepper
2 beaten eggs
1 cup oil, to fry (I use peanut oil)
2 cloves garlic, chopped
1/2 cup fresh chopped parsley
2 lemons, quartered
Cut fish into 2.5cm length strips (the size of a fat fish finger). Mix breadcrumbs and seeds together in a bowl. Place the flour, salt and pepper into a paper bag, add the sliced fish and shake. Remove the fish and dip each piece in the egg. Quickly pop each piece of the egg-coated fish into the seeded breadcrumbs and roll carefully to coat each side and end evenly. Heat a large flat frying pan, add oil and garlic, and fry fish until golden brown on all sides. Serve hot topped with parsley and lemon.
Sweet Potato Crisps.
Time. 10min prep; 25min baking. Serves. 4 as a main; 6 as a side dish. Why. “… because they are delicious. Best served hot and crispy straight from the oven. You can use this recipe with potatoes, parsnips and swedes – why not mix them all up.”
2 large sweet potatoes
3 tbsp olive oil
2 tbsp mild paprika
1 tbsp hot paprika
2 tsp Celtic sea salt
3 tsp cracked black pepper
Preheat oven to 220 degrees celsius. Wash and peel the sweet potatoes. Using a mandolin, slice the sweet potato into thin rounds very carefully. Line 2 big baking trays with baking paper. Start placing down the potatoes (don’t place on top of each other). Drizzle over all the olive oil, making sure every potato has been covered in oil. Sprinkle over the paprikas, salt and pepper. Place in the oven for 15-20 mins until they are cooked through and crispy. Serve warm.
Dehydrated Fruits.
Time. 10min prep; 24hrs dehydrating. Serves. 4 as a main; 6 as a side dish. Why. “It’s all about nuts, seeds and fruits. Dehydrated fruits can be eaten, added to drinks or just used to decorate the table. They are versatile and delicious. Just remember to choose the freshest fruits and that the thicker the slices the longer it takes to dehydrate.”
Fruit, I used pear, apple, persimmon
1/2 cup sugar
1 cup water
Juice of half a lemon
Use a mandolin to cut fruit into thin slices. Place in a saucepan with all the ingredients above. Simmer for 10min, then remove and sit to soak for 10min. Remove from liquid and place in a dehydrator for 24hrs.
*If you don’t own a dehydrator, place in the oven on 65 degrees celsius overnight.