Win an olive oil pack

There are plenty of oils to choose from for frying fritters. Use a fresh oil with a neutral flavour – and watch those use-by dates. New Zealand avocado-oil producer Olivado recently added three oils to its range. Its Liquid Coconut Oil is easier to use than traditional coconut oil, which is solid at cooler temperatures. Olivado’s Natural Avocado Cooking Oil has a high smoke point of 225°C, making it ideal for frying. And its organic Extra Virgin Olive Oil has distinct peppery notes and is made from pressed picual olives.

The Listener has three four-bottle packs of Olivado oils to give away. To be in the draw, go to noted.co.nz/win, email giveaway@ listener. co.nz or send your name and address to Olivado Oils, NZ Listener, Private Bag 92512, Wellesley St, Auckland 1141. Entries close at 11pm on October

15, 2017. For terms and conditions, see noted. co. nz/ about/competitions.

Put the fish mixture into a bowl. Chop the scallops and the remaining fish pieces into 1.5cm cubes, then fold them through the mixture. With wet hands, form the mixture into 8-10 balls. Place on baking paper.

Put the crumbs into a bowl, then roll each ball in the crumbs until completely covered. Return the fritters to the baking paper, then chill.

Heat the oil in a heavy frying pan. Fry the fritters in batches until golden, turning once and flattening a little as they cook.

Meanwhile, mix the mayonnaise with the lime juice and zest and pepper sauce to taste.

Serve with the mayonnaise and a crisp green salad.

Makes 8 large fritters or 16 small ones to serve with cocktails.

Wine match: chardonnay.