PICKLED CORN & SMOKED MACKEREL FRITTERS

SERVES 6 AS A SNACK / PREPARATION 20 MINUTES / COOKING 10-20 MINUTES

Quick pickling the corn kernels gives a nice little pop of acidity to the fritters but if you’re short on time, this can be skipped and water can be used to loosen the fritter mixture. If you want to bulk out the recipe to feed a crowd, bump up the fish and add some grated purple kumara, potato or sliced onions.

100g smoked mackerel or kahawai 150g cooked corn kernels, quick-pickled for at least 20 minutes in a 50/50 water and white vinegar brine

1 large onion, thinly sliced

½ cup parsley, mint or coriander

roughly chopped

1 teaspoon smoked paprika zest of 1 lemon, plus extra to serve 200g flour

1 tablespoon baking powder

¼ cup (approx) pickle brine

from corn kernels neutral oil, for frying fresh herbs and sea salt, to serve

Flake the smoked fish into a bowl with the corn, onion and herbs and stir to combine. Season generously with salt and cracked pepper (we recommend really going for it on the pepper front!) then add paprika, lemon zest, flour and baking powder. Mix, then slowly stir in the pickle brine until the mixture is wet enough to hold together.

Heat 2cm oil in a large pan over a high heat. Add dollops of the mixture to the hot oil and cook, turning occasionally, until golden and crispy. Remove from the heat, letting the oil drain off, then toss in a bowl with some sea salt. Serve hot, sprinkled with herbs, extra lemon zest and a yoghurt dip, if desired.

Make the most of your used corn cobs by adding them to stocks and broths and letting them simmer, adding flavour and fragrance to liquids. You can store them in the freezer, too.