1 small dill pickle finely chopped or substitute with a small
gherkin, which is a little sweeter
¼ tsp dried or fresh dill
1 Tbsp white vinegar
1 cup vegetable oil
Preheat the deep fryer if you’re using one. If your using a frying pan wait until you have your fish prepped before heating your oil for shallow frying.
Place the grated carrot and zucchini for the fritters in a bowl and mix in ¼ tsp salt. Place in a sieve over a bowl and let it drain for 30 minutes. Squeeze out any excess liquid from the carrot and zucchini’s and discard the liquid.
Make the mayonnaise by placing all the ingredients into a blender and mix well. Slowly add the oil in a steady stream until thick and emulsified. Season to taste and refrigerate until ready to use.
Back to the fritters. In a large bowl whisk together the milk
and eggs then add in the flour, mixing well. Stir in the carrot,
zucchini, corn and cheese. Mix well to combine.
In a large frying pan on medium heat add 1 Tbsp of vegetable
oil. Spoon tablespoons of batter into the pan and cook for 3-4
minutes on each side or until golden. Remove and drain on paper
towels. Keep the fritter warm in a warm oven. Continue making
the fritters using up all the batter.
To make the batter for the fish, in a medium bowl whisk the
flour with 300ml iced water. Adding a little at a time, you don’t
want the batter too thin. Adjust to your liking. Season with salt
Have your crushed cornflakes along with dusting flour lined up
along side the batter. Dust the fish pieces with flour, place into the batter, and allow excess batter to drain off then roll in the crushed cornflakes. You can place the pieces straight into the frying oil or get it all prepped first then fry. Frying time will vary depending on the
size of your fish pieces. Approximately 4 minutes or until nice and
golden. Drain on paper towels and keep warm.
To serve, divide the fritters among plates, top with fried fish
and drizzle with mayonnaise and a slice of lime. ENJOY!
This article is reproduced with permission of New Zealand Fishing News December 2018 - Bea Bagnall Re-publishing elsewhere is prohibited