This recipe by James Siddle was the winning recipe in our spring reader recipe competition. James says: "Spring provides the opportunity of warmer weather (if maybe not warmer waters...) and a chance to get the fishing kayak out from under the house and onto the water. Catching some fresh snapper and combining with new season's broad beans means proper fish finger sandwiches are back on the menu. Simple stuff is often the best stuff."
Ingredients
| 1 | Whole snapper (Main) |
| 2 cups | Broad beans, cooked and podded |
| 2 Tbsp | Creme fraiche, or sour cream (more to taste) |
| 1 | Lemon, juice of, plus extra for serving |
| 2 Tbsp | Chopped mint, more to taste |
| 1 packet | Flat bread wraps, buns, or white bread for serving |
| 1 | Egg, lightly beaten |
| ¼ cup | Tartare sauce, optional |
| 1 cup | Panko breadcrumbs |
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Directions
- Catch snapper.
- Remove fillets, cut into strips, and egg and breadcrumb using panko.
- Shallow fry for a couple of mins each side, or until golden, and place on paper towel for 30 secs to drain excess oil.
- While fish is cooking, combine broad beans, crème fraiche or sour cream, lemon juice, seasoning and chopped mint in a bowl or jug. Use hand blender or masher to roughly smash to desired texture, adding more or less of each ingredient depending on desired taste. Season with saltand pepper.
- Decide on your vessel, and spread bean puree onto the base, top with the fried fish, then a squeeze of lemon.
- Optional – add a dollop of home made tartare sauce on top to round it off.
- Serve with a cold beer or crisp white like a Central Otago dry riesling.
