Crispy fish po'boys
( SERVES 4 )
Photo by Annabel Langbein Media
If you're looking for fresh inspiration for a summer picnic lunch or casual dinner it doesn't get much better than this New Orleans classic - crispy fish piled into a fresh baguette with the kick of mayo, the crunch of shredded cabbage and the extra zing of some pickled jalapenos.
|1 tsp||Thyme leaves|
|1 tsp||Garlic powder|
|½ tsp||Cayenne pepper|
|150 ml||Beer, cold; drink the remainder|
|1 dash||Neutral oil, to cook|
|4 small||White fish fillets, such as tarakihi or gurnard|
|½||Lime, zest only|
|2 Tbsp||Lime juice|
|1 tsp||Chopped chives|
|1 tsp||Pickled jalapeno chillies, finely chopped|
- To make the Jalapeno Mayonnaise, mix all the ingredients together in a bowl. Set aside.
- To make the Crispy Fish, combine flour, salt, paprika, thyme, garlic powder and cayenne pepper in a mixing bowl. Add the beer and whisk quickly - you should have a mixture the consistency of a pancake batter. Heat 6cm of oil to 180C in a medium pot. Insert the handle of a wooden spoon. When bubbles start to form around it, the oil is the right temperature.
- Dunk fish into the batter to coat, shaking off excess, and drop pieces one by one into the oil. Don't overcrowd the pot. Cook for about 1½ minutes each side until golden and crispy. Lift out with a slotted spoon and drain on paper towels.
- Cut each piece of bread in half horizontally. Spread liberally with Jalapeno Mayonnaise then top the 4 bases with cabbage and a piece of fish. Top with a little more mayonnaise, garnish with jalapenos and coriander and top with the 4 remaining pieces of bread.
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