Send to a friend Blue Cod Sundowners with Wakelin House Chilli & Lime Aioli
Posted by Al Brown in Al's latest recipe, Recipes: Fish, Recipes: Starter, 2012.01.28
These little fish pikelets are great way to use up any small off cuts of fish left after filleting. It is also an ideal way to make a little fish go a long way. By all means use other varieties of fin fish as all will work equally well cooked in their small casing of batter. They make a great starter for summer bbqs with friends & family.
Makes 30 + Sundowners
Step 1. Sundowner Batter
Ingredients
2 Benniks free range eggs
2 Benniks free range egg yolks (keep the whites)
2 Tbl Ecofarm whole milk
1/3 Cup NZ Biograins organic white flour
2 Tbl fresh dill (rough chopped or similar)
Pinch salt & pepper
Method…
In a bowl, add the whole eggs, egg yolks, milk, flour, dill and seasoning. Whisk briskly until all incorporated and a smooth batter is achieved. Hold.
Step 2. Cooking and Serving
Ingredients…
300 gm Blue Cod Fillet or any other boneless fin fish fillet (to see what fish is available this week & add it to your bag, click here)
2 x Benniks free range egg whites
Sundowner batter
Wakelin House Chilli & lime aiolli
Lemons or limes to garnish.
Method…
Cut the blue cod fillet into thin fillets about ½ a centimeter thick. Then cut these into the size of an old 50 cent coin.
Take a clean bowl and whisk the egg whites to medium stiffness. Fold the beaten egg whites into the batter a little at a time until incorporated.
With your bbq flat top or skillet on medium heat, lightly oil the surface. Place the pieces of bluecod fillet into the batter. Using tongs, lift each piece out of the batter individually and place on the flat top.
Turn after a minute or so, once the edges are beginning to turn golden. Repeat on the other side.
Place on a warmed platter. Spoon a little of the chill and lime aioli on each sundowner and hit them with a squeeze of lemon or lime juice and a pinch of sea salt.
Serve!
