CRISPY FISH PO’ BOYS
Ready in 25 mins. Serves 4 Crispy Fish
½ cup flour 1 tsp salt 1 tsp paprika 1 tsp thyme leaves 1 tsp garlic powder ½ tsp cayenne pepper 150ml cold beer (drink the rest) Neutral oil, to cook 4 small white fish fillets, such as tarakihi or gurnard
Jalapeno Mayonnaise
½ cup good-quality mayonnaise Zest of ½ lime, finely grated 2 Tbsp lime juice 1 tsp chopped chives 1 tsp pickled jalapenos, finely chopped A pinch of salt
To serve
1 baguette, quartered, or 2 ficelles, halved 1 cup finely shredded cabbage Sliced pickled jalapenos, to taste A handful of coriander leaves To make the Jalapeno Mayonnaise, mix all the ingredients together in a bowl. Set aside. To make the Crispy Fish, combine flour, salt, paprika, thyme, garlic powder and cayenne pepper in a mixing bowl. Add the beer and whisk quickly — you should have a mixture the consistency of a pancake batter. Heat 6cm of oil to 180C in a medium pot. Insert the handle of a wooden spoon. When bubbles start to form around it, the oil is the right temperature. Dunk fish into the batter to coat, shaking off excess, and drop pieces one by one into the oil. Don’t overcrowd the pot. Cook for about 1½ minutes each side until golden and crispy. Lift out with a slotted spoon and drain on paper towels. Cut each piece of bread in half horizontally. Spread liberally with Jalapeno Mayonnaise then top the 4 bases with cabbage and a piece of fish. Top with a little more mayonnaise, garnish with jalapenos and coriander and top with the 4 remaining pieces of bread.
Annabel says:
If you’re looking for fresh inspiration for a summer picnic lunch or casual dinner it doesn’t get much better than this New Orleans classic — crispy fish piled into a fresh baguette with the kick of mayo, the crunch of shredded cabbage and the extra zing of some pickled jalapenos.