Zesty Panko Fish Bites with LemonGold® Mayonnaise
Bring the seaside right to your doorstep with these crunchy, zesty fish bites served with a creamy lemon mayo dipping sauce.
- Serves: 4-6 |
- Yields: 4-6 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 25 mins
Zesty LemonGold Mayonnaise
2 Tbsp (30 ml) vinegar
1 tsp (5 ml) mustard powder
½ tsp (2.5 ml) salt
generous sprinkling of ground white pepper
1 C (250 ml) sunflower oil
zest and juice of 1 LemonGold
sea salt and freshly ground pepper
Panko Fish Bites
450 g Hake Medallions, cut into threes
2 large eggs
1 C (250 ml) flour, seasoned
enough oil for deep frying
a small handful of chives, finely chopped
extra LemonGold wedges for serving
Zesty LemonGold® Mayonnaise
Add the egg, sugar, vinegar, mustard powder, salt and pepper to a high-sided bowl/jug and blend briskly with a stick blender.
Add the oil in a slow, steady stream with the blender running all the time. Continue adding the oil until the mayonnaise is as thick as you would like it to be – sometimes you need to add a little more than one cup.
After the mayo is made, stir in the LemonGold® zest and juice and season to taste.
Panko Fish Bites
Set out 3 bowls and put the flour, salt and pepper in one bowl and mix well to combine.
Put the eggs into another bowl and then the Panko crumbs into the last bowl.
Using your left hand take a medallion piece and roll it into the flour then use your right hand and dunk it into the egg and then transfer it to the Panko.
Use your left hand to roll it around the Panko to evenly crumb and then place the crumbed ball onto a wire rack. Repeat this process until you have crumbed all of the medallions.
Preheat the oven to 120 ºC. Fill a large dutch or a deep fryer just over half with vegetable oil and bring up to frying temperature. Check the temperature periodically until it reaches 180 ºC.
Carefully fry the Panko crumbed fish pieces in batches of 4-6 pieces depending on how big your pot/deep fryer is until they are golden brown.
Drain the fried dish on some kitchen towel and season immediately with salt and pepper.
Pop the fried fish into the oven to keep warm while you continue frying. Garnish the Panko hake bites with chopped chives and fresh LemonGold Zest and serve warm with the LemonGold mayonnaise.