The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
FISH & CHIP CANAPÉ
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
- FISH FARCE FOR CROQUETTES:
500g chilled hake fish trimmed,
bones & skin carefully removed
5 egg whites, chilled
1/2 cup Meadowland Classique,
chilled
15g NOLA Original
1/2 tsp kosher salt
60g chopped onion
lemon zest
1 tsp each chopped thyme, parsley,
chives & garlic
250g whisked egg
250g seasoned flour
250g breadcrumbs
oil for frying
MINTED PEA MAYONNAISE DIP:
125g blanched garden peas
250g NOLA Original
1 Tbs chopped mint
1/2 tsp lemon juice
black pepper to taste
1 clove garlic, chopped
CRISPY JULIENNED POTATOES:
10 baby potatoes
oil for frying
salt & milled black pepper to taste
Directions
- Roughly chop the fish trim, then put in the bowl of a food
processor with the salt, NOLA Original and onion. Pulse
until a thick paste.
Add the egg whites one at a time and continue to
process the mixture until very smooth and emulsified.
Finally drizzle in the chilled cream, then transfer the
mixture to a bowl and fold in the seasoning and herbs.
Roll into a long sausage shape and freeze until firm.
Slice into 2cm croquettes and crumb with flour, egg and
bread crumbs. Once crumbed refrigerate for 15 min.
Heat oil and fry until golden brown.
FOR THE DIP:
Put all the ingredients into the blender and purée until
smooth.
FOR THE CHIPS:
Heat oil. Wash and slice the potatoes into match sticks
and dry on paper towel and fry until golden brown.
Drain on paper towel and season.
Notes
- your welcom
