Crumbed Fish and Chip Cakes with Spiced Mayonnaise & Apple and Fennel Slaw

Step 2

Preheat oven to 180°C.

Step 3

For the Spice Mix, roast all ingredients in a fry pan on a medium heat until fragrant and coconut has browned.

Step 4

Set aside in a spice grinder or small food processor and allow to cool before grinding to a fine powder. Store in an airtight container.

Step 5

For the Fish and Chip Cakes, prick the washed potatoes with a fork 4 times each and place in oven for 45-60 minutes, or until cooked through completely. Remove and allow to cool.

Step 6

Season barramundi with salt and pepper. Heat a large frypan on a medium heat. Melt 25g of butter in the pan and then add fish. Cook for 3-5 minutes, or until fish is 90% cooked, paying attention that the butter doesn’t burn. Remove from heat and set aside

Step 7

Add remaining butter to the pan and reduce heat to low-medium. Add the garlic and shallot and sauté until translucent. Turn up the heat and add 2 tablespoons of the spice mix. Once the spice mix is fragrant, add parsley and dill and cook for 1-2 minutes until softened.

Step 8

Cut potatoes in half and scoop out the flesh. (The skins make delicious chips when fried up.)

Step 9

In a bowl, roughly break apart the fish fillets and the potatoes, some solid chunks of fish and potato is desirable.

Step 10

Combine with the aromatic butter and pan contents. Add lemon zest, cream, season well and mix until combined.

Step 11

Heat a deep fryer or large frypan with oil to 180°C.

Step 12

Meanwhile set up three bowls, one with plain flour, one with beaten eggs, and one with panko crumbs

Step 13

Divide mixture into 5-6 even balls.

Step 14

Dust each ball in flour, then roll in egg wash, finally coat generously and carefully with panko crumbs.

Step 15

Fry balls for approximately 3 minutes at 180°C or until golden brown. Set aside on a cake rack to drain.

Step 16

For the Spiced Mayo, place whole egg and egg yolk in food processor or blender. Starting at a low speed, increase slowly to high, while drizzling the oil in a fine stream until a mayonnaise forms. If it is too runny, add some more oil. The emulsification will take approximately 4 minutes.

Step 17

Add remaining ingredients with 2 teaspoons of spice mix. Mix well to combine.

Step 18

Season with salt and pepper to taste. Place into a squeezy bottle and set aside to serve.

Step 19

For the Green Apple and Fennel Slaw, use a mandolin or sharp knife, to thinly julienne the fennel bulb into a medium bowl.

Step 20

Thinly julienne the flesh of green apple into matchsticks and add to the bowl with dill sprigs.

Step 21

Make the dressing by emulsifying the lemon juice with olive oil. Add to the fennel and mix well to ensure it is well combined.

Step 22

To serve, squeeze a disc of the Spiced Mayo that is slightly larger than the croquettes on one side of each plate. Top with the croquette and then finish with a final squeeze on top. Garnish with finger lime caviar. Place a heaped dessertspoon of slaw on the other side of the plate and garnish with a dill sprig.