It’s all just so kiwi. Fish, chips and fresh bread. And this takes “fush and chups” to the next level with a sassy lemon dill and caper mayo and slider bun.
3-4 medium fresh fish fillets – snapper, terakihi, gurnard etc
1 cup self-raising flour
½ teaspoon lemon & pepper or sumac seasoning (we love Mrs Rogers)
1 cup approx. sparkling water or beer
Olivado Avocado oil, to fry
2 large agria potatoes (we love Wilcox)
1 cup Best Foods Mayonnaise
1 tablespoons capers, drained and roughly chopped
1 lemon, zest and juice
1 tablespoon fresh chopped dill
Salad leaves to serve
12 slider buns
Cut the fish fillets into small bite sized pieces and dry off on paper towels.
In medium bowl whisk the flour and seasoning and then slowly whisk in the liquid until smooth.
Cut the potatoes into thin slices
Pre-heat enough oil to a depth of at least 5 cm in a deep fryer or heavy saucepan
Combine the mayonnaise, capers, lemon zest and juice and dill, season to taste.
Dip the fish portions into the batter and cook 3-4 at a time until golden and cooked through.
Cook the potato slices until golden and crisp.
Split the slider buns and toast if desired. Spread a small dollop of mayo on each and sandwich with fresh greens, golden fish, crispy potato chips and extra caper mayo.