Crispy Fish Bites with Smoky Chipotle Aioli
Ingredients: 250g firm white fish such as Barramundi, Flathead, Whiting, Ling, Blue-eye, cut into approx. 3cm x 3cm chunks
100g rice flour
25g smoked paprika
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp salt
3/4 tbsp chilli powder
1 tsp chipotle puree
3 tbsp aioli/mayonnaise
1 lemon
1 stalk of green onion, sliced thinly lengthwise
Method:
- Add 1 tbsp of salt to the fish and gently mix well. Leave to sit for 20 minutes. Rinse off salt and pat dry.
- Combine rice flour, paprika, onion powder, garlic powder and chilli powder together.
- Add enough water to the spice mix to make a thick paste (think honey) gently mix fish through until covered well.
- Mix chipotle and mayonnaise together to make dipping sauce. Set aside.
- Heat up a pot of oil in a deep pot on medium heat, your ideal frying temperature will be between 175C - 180C
- To check if oil is hot enough, place a wooden chopstick or wooden spoon into oil and if small bubbles appear around the wood it is ready to go.
- Carefully drop fish into oil individually to ensure they don’t stick together. Fry the fish in small batches so it doesn’t soak up excess oil. Once a dark golden colour, carefully remove from oil and season well with remaining salt.
- When ready to serve, squeeze lemon over fish & garnish with spring onion with the chipotle mayo on the side.
