Mexican Fish Sliders with Smoked Paprika Mayo, Corn & Prawn Fritters with Coriander Lime Pesto


First day of summer in NZ - time for a little Mexican...

Fish Sliders:
10 slider buns

1 1/2 cups breadcrumbs
1 tsp cumin
1 tsp sweet smoked paprika
1 tsp sea salt & a grinding of black pepper
2 eggs, lightly whisked
350g white fish - firm or flaky, cut into roughly slider bun sized pieces

10 small tomatoes, sliced
1 tbsp lime juice
2 tsp sugar
1/2 chilli, deseeded and finely chopped
1 tbsp finely chopped coriander
grated zest of 1 lime

2 tbsp fying oil (with a high smoke-point such as rice bran or grapeseed)

1 avocado, sliced (optional)
a handful of small lettuce leaves (or big ones torn up)
10 cocktail skewers

Paprika Mayo:
1/2 cup good quality mayonnaise
1/2 tsp sweet smoked paprika
1 tsp lime juice

Preheat oven to 200˚C (400˚F). Slice slider buns in half, lay out on an oven tray. Mix breadcrumbs, cumin smoked paprika and salt & pepper together in a bowl (I actually used an old ice cream container...). Whisk eggs in a bowl then dip fish pieces into egg then breadcrumbs. Store coated fish in fridge while preparing the tomatoes and mayo. In a smallish bowl whisk lime juice, sugar, chill, coriander and zest. Add tomatoes and set to one side. Mix mayo, smoked paprika and lime juice together in a small jug or bowl.
Heat oil in a frying pan over a medium heat and cook fish one or two minutes each side until golden and cooked through. While it's in the pan pop the buns in the oven (!). When the fish is ready layer the sliders with lettuce, fish, mayo, tomato and avocado if using. For easier eating you can spike them with a cocktail skewer. Makes 10 sliders. Recipe can easily be doubled or tripled to feed a bigger crowd :)

Prawn & Corn Fritters:
2 x 410g cans corn kernels, drained, divided into 2 bowls
300g raw prawn meat, divided into 2 bowls
1 egg
3 tbsp flour
1 tbsp cornflour
1 1/2 tsp cumin
small handful coriander, roughly chopped
1 red chilli, deseeded and roughly chopped
1 tsp sea salt & a good grinding black pepper
2 tbsp neutral oil such as rice bran or grapeseed (or a little extra as needed)

1 just ripe avocado, sliced into 3cm pieces

In a blender whizz half of the corn and half of the prawn meat with the egg, flour, cornflour, cumin, coriander, chill, salt & pepper. Chop the remaining prawn meat and stir it into the mix with the rest of the corn. Leave to stand for 30 minutes. Heat oil in a large frypan over a medium heat and cook fritters for a couple of minutes on both sides, in batches, until golden and cooked through. Drain on paper towels. (Can be kept warm in the oven while you cook the remainder). To serve, top with Coriander Lime Pesto and sliced avocado, with a  last sprinkle of sea salt and a grind of black pepper.

Coriander Lime Pesto:
2 tbsp lime juice
3 cups loosely packed coriander leaves
1/2 cup fresh basil leaves
1/3 cup sliced almonds
1/4 cup grated parmesan
1/4 cup extra virgin olive oil
grated zest of 1 lime

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