Crispy Seafood Skewers with Baked Kumara Chips & Lemon Labneh
|600 g||White fish, up to 700g, skinned and boned thick, such as hapuku, monkfish|
|3 Tbsp||Plain flour, or 4 tbsp|
|1||Egg, lightly beaten|
|1 cup||Breadcrumbs, dried|
|1 tsp||Fennel seeds|
|3 Tbsp||Rice bran oil, up to 4 tbsp|
|1 to taste||Salt & freshly ground pepper|
Baked Kumara Chips
- Cut the fish into 3cm cubes. Thread about four cubes on to wooden skewers.
- Dust with flour. Brush well with beaten egg. Combine the breadcrumbs and seasoning on a plate.
- Coat the skewers in the breadcrumbs then refrigerate to set.
- Meanwhile, preheat the oven to 200 degC. Peel the kumara and cut into chunky chips.
- Combine with the oil and black pepper. Place on a shallow baking tray with the garlic.
- Bake for about 20 minutes, turning once, until cooked.
- While the kumara cooks, heat the olive oil in a frying pan on medium.
- an-fry the skewers for about 6 or 7 minutes, turning often, until golden.
- Serve the skewers beside the chips - sprinkled with olive zing or dukkah - and the garlic.
- Serve with lime or lemon wedges.