Fancy fish’n’chips
Coconut Crumbed Fish & Rosti Chips
For the rosti:
❚ 500g peeled and grated red kumara (about 2 large kumara)
❚ 1 egg plus 1 extra egg white, lightly beaten
For the fish:
❚ 500g white fish, eg gurnard, snapper or tarakihi
❚ 1 egg white
❚ 1 lime, finely grated zest
❚ 1 teaspoon fish sauce
❚ 1⁄2 cup desiccated coconut
❚ 1⁄2 cup panko breadcrumbs
❚ 1⁄3 cup cornflour
❚ Oil for frying
Heat oven to 250C. Line a baking tray with baking paper.
Place grated kumara in a clean tea towel or cloth and squeeze out as much liquid as possible. Place the drained kumara in a bowl and combine with egg and egg white, seasoning to taste.
Spoon heaped tablespoonfuls of rosti mixture onto the prepared baking tray and flatten. Bake 5 minutes then remove tray from oven, flip rosti and cook a further 5 minutes or until kumara is cooked and crisp.
The rosti can also be fried in a little olive oil if preferred.
While rosti are baking, cut fish into 20g portions. Combine egg white, lime zest and fish sauce. In another dish combine coconut and panko crumbs.
Coat fish pieces with a little cornflour then dip in egg white mixture followed by crumb mixture.
Fry in a little hot oil for about a minute each side or until fish is golden and just cooked. Serve with wedges of lime if desired.
Makes about 25 fish portions and 50 small rosti