Six small tarakihi fillets will provide you with around 12 sliders when using this recipe, but there will be enough batter leftover for a few more fillets if you wish!
You will need:
• Buns or light bread
• Feta or capers/pickles as a garnish (optional)
• Lemon wedges
• Approx. 3 cups grated red cabbage
• 1 heaped cup of grated carrot
• 1 small apple, grated
• ½ cup chopped roasted peanuts
• A few tablespoons of freshly chopped herbs of your choice such as…
• 1 tbs fresh mint, finely chopped
• 2 tbs fresh parsley, finely chopped
• 1 tbs fresh chives, finely chopped
• A sprinkle of toasted sesame seeds (optional)
• Juice of one lime
• 1 tsp sesame oil
• 1 clove of garlic, minced
• ½ - 1 tsp minced ginger
• ¼ cup mayo
Combine all slaw ingredients in a large bowl. Mix dressing ingredients together in a bowl and stir through the slaw. Eat straight away or cover and refrigerate.
(Beer batter recipe by Geoff Scott from www.eatwell.co.nz)
• 1 ½ cups of self-raising flour
• 1 tsp salt
• 1 egg, whisked until fluffy
• 330ml beer, very cold
• Plain flour, for coating
• 1 litre vegetable oil, for deep frying
• Paper towels, or I use an old egg carton for resting the freshly deep-fried fish
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