The Northern Advocate

Scrummy seafood to fry for

The bounty from the seas is plentiful, the recipes a dream — cook and enjoy


Seafood New Zealand is backing the call to eat local and champion NZ seafood after the Ministry for Primary Industries tipped a 1.4 per cent drop in seafood exports to the year ending June 2021.

Best Foods has teamed with seven of Aotearoa’s finest recipe creators to develop dishes which are available at Try these:


Recipe by Bunny Eats Design / Genie De Wit


1⁄2 cup Best Foods Mayonnaise 3 Tbsp pickled jalapen˜ os, chopped 3 Tbsp lemon juice

2 cups pineapple pieces

2 red capsicums, diced

1⁄4 red onion, diced

3 Tbsp fresh coriander, chopped Salt and pepper

600g firm white fish

1 Tbsp extra virgin olive oil

1 tsp smoked paprika

1 tsp cumin seeds

1 tsp dried oregano

1⁄2 tsp chilli flakes

2 Tbsp cooking oil

10 small tortillas

2 avocados, sliced


Place the Best Foods mayonnaise, chopped jalapen˜ os and 1 tbsp of lemon juice into a small bowl or jar.

Stir to combine.

Place pineapple, capsicum, red onion and coriander into a bowl and mix to combine. Season salsa to taste with up to 2 tbsp lemon juice, salt and pepper. Add smoked paprika, cumin seeds, oregano and chilli flakes to a bowl. Season with salt and pepper. Stir in 1 tbsp lemon juice and 1 tbsp extra virgin olive oil.

Cut the fish into 10 strips and place into the bowl and fold to coat fish evenly.

Heat 2 tbsp oil in a pan and once hot, add the fish in a single layer (cook in batches if required). Cook fish for 2 minutes per side until golden.

While fish is cooking, heat a dry frying pan over high heat and warm tortillas one at a time for 20 seconds per side.

To assemble: place a warmed tortilla on a plate, add slices of avocado, a piece of fish, top with pineapple salsa, and spoon over jalapen˜ o mayo.

— Makes: 10 tacos


Recipe by Petite Sweets / Michelle Tsang


Tartare Sauce:

200g Best Foods mayonnaise

2 Tbsp capers, rinsed and chopped 1 large pickle, chopped

1 small shallot, finely chopped Juice of 1⁄2 lemon

Salt and freshly ground black pepper Lemon wedges, for serving Crispy tempura:

3-4 trevally fish fillets, skinned

1 cup plain flour (for the batter)

1⁄4 cup cornstarch

1⁄2 tsp salt

1⁄4 tsp baking soda

1⁄2 cup plain flour (for coating)

1 large egg yolk

1 cup soda water, ice cold

Oil for frying


For the tartare sauce, mix all the ingredient­s in a small bowl and store in fridge until needed.

Prepare fish by cutting into preferred serving size. Slightly pat dry. Mix flour, cornstarch, salt and baking soda in a deep dish.

Place the second measure of flour on a shallow plate, dip fillets in flour and shake off excess. Set aside. Heat 3cm depth of oil in a large pan to about 180C. Whisk egg and soda water in a bowl and combine with flour mixture. The batter should be light and bubbly.

Working quickly, dip the floured fish fillets into the batter, lift to drain excess, and lower into the hot oil.

Fry for 6-8 minutes until golden in colour and crisp. Carefully turn fillets to ensure even cooking. Drain on a wire rack and sprinkle with a pinch of salt.

Serve with tartare sauce and lemon wedge.

— Serves: 4

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