Yes, there is a very nostalgic packet of chips for Kiwis called ‘Poppa Jacks’. However, in order to avoid any nasty copyright infringement surprises, we’ll call these moreish bites ‘Poppa Macks’.

Wharves all around the country hold jack mackerel – a totally underrated tablefish. There's a reason everything in the ocean loves to eat them – they are delicious! I like to target them specifically with the aji set and tiny soft-plastic lures, but it's also great fun to take the kids along with their sabiki sets and get them into these feisty fighting fish to bring home as their table trophies. Kids love fish fingers (and rice bubbles) so what better way to cook them up! Serves 4.

Ingredients

•    6-8 jack mackerel

•    1/2 cup rice flour

•    2 eggs

•    1 cup rice bubbles

•    Coconut oil

Method

1.    Fillet the jack macks just like you would any other fish. It pays to keep larger specimens or it can get fiddly. Remove or cut out pin bones. Cut into fish finger-size strips.

2.    Put the rice flour, eggs, and rice bubbles into their own separate bowls. Beat the eggs. Crush the rice bubbles – something small with a flat bottom like a mug works well.

3.    Heat some coconut oil in a pan on a medium-high heat. For shallow frying, you want enough oil to come up a couple of mm from the bottom of the pan. If you're feeling sassy you can deep fry them – i.e., use more oil.

4.    While the oil is heating up, roll the fish strips in rice flour until completely covered, then transfer to the egg and do the same, and finally the rice bubbles and do the same. A bit like panko crumbing.

5.    Shallow fry the fish fingers in batches on one side until golden and crispy. Flip and do the other side. They only need a minute or so on either side. They can soak up a bit of oil so add more to the pan as needed. Set aside cooked fish fingers on paper towels.

6.    Serve on whatever you have – a bowl is good, although you could dazzle your guests with a fancy plate. Maybe you have a weird one at your bach that your nana bought in the '60s? Dust with some sea salt and serve with lemon wedges and a dip – mayo, tartare, t-sauce, HP (you weirdo), or hot sauce. You know what you like, do that.

7.    Enjoy! Pass them around to unsuspecting guests who think it's snapper! They will love it! The rice bubbles go super crunchy and your mate who's gluten-intolerant can enjoy them too. And the kids – they'll be nagging you to go back to the wharf! 

- By Todd Beeby, @trophybaitfish, friend of The Kai Ika Project.