Fish bites with chive dip
Prep:
20 mins
Cook:
25 mins
Lightly crisped haddock balls with a special yoghurt and chive dip are lovely finger foods for friends and family.
500g haddock fillet
240ml whole milk
1 large potato, large dice
1 shallot, finely sliced
50g ginger, minced
1 green chilli, small (deseeded) and finely diced
1 tsp cardamom seeds, ground
1 tsp fresh tarragon, chopped
2 tbsp flour
1 egg, beaten
100g sesame seeds, optional
200ml vegetable oil, to shallow fry
1 pinch salt
1 pinch pepper
For the chive dip
300g low fat natural yoghurt
1 tsp chopped chives
1 tsp chopped parsley
Bring to boil a pan of milk and then lower in the fish fillets.
Lower the heat to a low simmer and cook for 3 minutes.
Remove from the heat and set aside to cool. Into a clean pan strain away the liquid and set aside the fish.
Over a medium heat, place the pan containing the milk and add the diced potato.
Cook until soft. Remove from the heat and drain away the milk.
Use a bowl and tip the fish in using a fork to flake it, then add the potato, shallot, ginger, tarragon, chilli, cardamom and salt and pepper.
Mix together and shape into balls resembling a golf ball.
Into 3 separate bowls add flour, beaten egg and sesame seeds (if using) to coat the fish balls.
Dip the balls into the following order - flour, egg and seeds and repeat this until all the balls are done.
Bring a pan over a medium heat with a little vegetable oil.
Shallow-fry until they are golden.
Remove from the pan and place onto kitchen paper to drain.
Mix together the yoghurt, chives and parsley into a bowl to serve with the crisp haddock balls.
Serves
4
Preparation Time
20 minutes
Cooking Time
25 minutes
Main ingredients
Dairy, Eggs, Fish, Vegetables, Oil, Bread, Spice, Seeds
Recipe Type
Entertaining, Kids Food, Snacks
Level of Difficulty
Easy
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