Fish bites, passed around while hot from the pan, are a real party favourite but are also tasty cold in a freshly tossed garden salad as a light, healthy lunch.
Ingredients
Thick, firm-fleshed fish such as snapper or hapuku steaks are best as you don't want the fish bites to break up when cooking.
Directions
Slice the fillets into bite-size pieces about 1cm thick and shake them in a bag of corn flour until well coated.
A high-sided fry pan is best used as you need to use more oil than usual, and at a higher heat.
Pour in a cup of olive oil and a large knob of butter, then heat until it is nearly smoking.
Drop in fish bites and stir around so they do not stick to each other, remove when golden.
Fish Bites
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