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Paua Fritters

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DeKay View Drop Down
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    Posted: 12 Nov 2008 at 10:22pm
OK, I've made some average paua fritters in the past. I have a load of paua, what fritter recipes work well?
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Kezza View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Kezza Quote  Post ReplyReply Direct Link To This Post Posted: 12 Nov 2008 at 10:41pm
A very easy 2 step plan:

STEP 1: read PM for Kezza's address
STEP 2: send to Kezza

.....enjoy!

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Boulder View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Boulder Quote  Post ReplyReply Direct Link To This Post Posted: 12 Nov 2008 at 11:16pm
Originally posted by Kezza Kezza wrote:

A very easy 3 step plan:

STEP 1: read PM for Kezza's address
STEP 1A : send to boulder your address I will pick then up to deliver to Kezza       Wink perhaps
STEP 2: send Hugto  Kezza

.....enjoy!

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Fizzlesticks Quote  Post ReplyReply Direct Link To This Post Posted: 13 Nov 2008 at 2:51pm
Add a little egg/flour/salt/onions then the rest is up to your imagination
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Post Options Post Options   Thanks (0) Thanks(0)   Quote 41south Quote  Post ReplyReply Direct Link To This Post Posted: 13 Nov 2008 at 3:42pm
Mate of mine uses corn-flakes in his, VERY tasty. Tongue I'll see if I can get the complete recipe off him.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote long john Quote  Post ReplyReply Direct Link To This Post Posted: 13 Nov 2008 at 3:42pm
I run them through the mincer with bread and onions, then thicken the lot with a bit of corn flour mixed with water and a coupla eggs. A paua fritter MUST have malt vinegar drizzled on it.Big%20smile
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DeKay View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote DeKay Quote  Post ReplyReply Direct Link To This Post Posted: 13 Nov 2008 at 8:18pm
I've just purchased a mincer, I have been abusing the little domestic food processor (hear the mouli wine!). It takes a good 15 mins to get rid of the 'bits of rubber band' texture as my partner calls it. I'm looking forward to the mighty mince master.

I whizz them with onion and a little milk to loosen it a bit, add some flour, eggs and baking powder. I tend to end up with a paua pikelet....

What about proportions? 1 egg, 4tbsp water and 2 tbsp cornflour to every two big paua? I'm guessing here.

Kezza, there is no PM in my box.

I'd be happy to send you and/or Boulder some big ole wellies snails (shucked & frozen) via courier some time. I tend to only eat a couple unless we are entertaining so I usually only take one or two.

Perhaps there might be an option for me to accompany you out on a snapper fish one day in the AKLD area? I've never caught a legal snap.Unhappy And I will be around AK and the Bay of Islands first two weeks of feb...

A few pics to wet the old appetite. Keep the recipes coming, I love malt vinegar!












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Kezza View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Kezza Quote  Post ReplyReply Direct Link To This Post Posted: 13 Nov 2008 at 8:49pm
awesome mate and i'm sure a snapper fish will not be hard to organise.... ...especially in FEB...like sparrows!

I see you have a blue cod or two...try this:

50/50 paua & blue cod fritter.....mince meat together and make in to a fritter as per long johns recipe......Makes the paua go further, also in my opinion gives the whole shooting match a better flavour and texture.....but doesn't change anything too dramatically....hard to explain but it's a doozy that even previous non paua eaters have enjoyed.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Finatic Quote  Post ReplyReply Direct Link To This Post Posted: 13 Nov 2008 at 8:54pm
Awesome recipes guys
Watch your step!
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DeKay View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote DeKay Quote  Post ReplyReply Direct Link To This Post Posted: 13 Nov 2008 at 9:06pm
Nice Kezza, that sounds delish. I will try that this weekend.

I've made them with sweet chilli sauce and coriander, it was nice but I think that overpowered the paua a little.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Moocha Quote  Post ReplyReply Direct Link To This Post Posted: 14 Nov 2008 at 5:54pm
Originally posted by Kezza Kezza wrote:



50/50 paua & blue cod fritter.....mince meat together and make in to a fritter as per long johns recipe......Makes the paua go further, also in my opinion gives the whole shooting match a better flavour and texture......


Paua is black , makes me a little home sick for the plentiful Paua infested south. Mouth watering stuff that recipe Kez.

I have a hankering for some of that right now YUMMMMM!!!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Reel Crusader Quote  Post ReplyReply Direct Link To This Post Posted: 21 Dec 2008 at 9:33pm
Best paua fritter I've ever had was at the Fisherman's Club at Gissy about three years ago......anyone out there with friends in the right places to get some insight into the chef's secret recipe???????
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DeKay View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote DeKay Quote  Post ReplyReply Direct Link To This Post Posted: 22 Dec 2008 at 10:31am
Kezza, the snails will be up in AKLD early feb...
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Post Options Post Options   Thanks (0) Thanks(0)   Quote one leg Quote  Post ReplyReply Direct Link To This Post Posted: 23 Dec 2008 at 9:15am

You guys need to be banned from showing pictures of the food .took me a while before i could get the taste of the screen of my tounge.LOL love this post  so so niceBig%20smile

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Contract Quote  Post ReplyReply Direct Link To This Post Posted: 23 Dec 2008 at 4:16pm
Not a fritter ~ but have you tried this ?
1)  Clean in the normal manner
2)  "Bang" in the normal manner
3)   Toss into seasoned flour
4)  Garlic Butter on hotplate
5) About 1.5 ~ 2 minutes a side to sear the outside.(about the time it takes to drain a Captain Morgan & Coke)
6)  Remove from hotplate and slice across the Paua into about 5mm slices
7)  Refresh the hotplate with a bit (lot) more garlic butter and chck the sliced back on. Sprinkle the lot with a generous amount of Worchestershire sauce % toss for about a minute.
 
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