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For the Tartar Sauce: 3 tablespoons mayonnaise 2 teaspoons sweet pickle relish 1 tablespoon capers, rinsed, drained, and chopped 1 teaspoon sugar 1 teaspoon dijon mustard For the Fish: 1 1/2 to 2 quarts vegetable oil 1 1/2 cups all purpose flour 1 1/2 cup cornmeal salt and black pepper 1 teaspoon cayenne pepper 1/4 teaspoon paprika 1 teaspoon garlic powder 12 ounces Swai fillets, cut into four 3-ounce portions 1 cup of milk 2 eggs 4 soft toasted burger buns 2. Meanwhile, Make the Tartar Sauce: Combine mayonnaise, relish, capers, sugar, and dijon mustard. Set aside. 3. mix the eggs and milk in a bowl anf whisk well. 4. For the Fish: Preheat oil to 350°F in a large wok, Dutch oven, or deep fryer. Combine flour cornmeal and all of the spices and whisk to combine. Place flour mixture in a large bowl. Dredge it thru the egg wash then Add fish to the flour bowl and toss to coat. 5. Working one piece at a time, Pick up the fish with your hands, tossing it gently in your open finger to get rid of excess flour. Carefully lower it into the hot oil. Repeat with remaining fish. 6. Cook, shaking the pan gently and agitating the oil with a wire mesh spider or tongs constantly, turning the fish until it is golden brown and crisp on all sides, about 6 minutes per side. Transfer to a paper towel-lined plate and sprinkle with a tiny bit of salt. 7. To serve, place on a bun. Top with a piece of cheese and a dollop of tartar sauce. Close buns. Serve with lettuce and tomato and sauce on the side.
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What is New Zealand's national dish? Marmite? Pavlova? Pies? Make up your own mind with this collection of classic New Zealand food.
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Kirsty Saxon (Multiples Canterbury/Multiples NZ Executive) explores mental health from a Māori perspective. The topic of mental health is something I am really passionate about, as a mum who suffered from Postnatal Depression (PND) with both my singleton in 2011, and my twinkles in 2013/2014; and also someone who still struggles with depression. Mothers of […]
