This recipe is from Christall Lowe’s cookbook Kai. You can use the sour cream and smoked fish mixture as a dip or spread. Just combine the first five ingredients as per the instructions.
- Sour Cream 1 cup, plus extra to serve
- Smoked Fish 125–150 g, flaked
- Lemon Zest 1 Tbs
- Salt ½ tsp
- Cracked Black Pepper ½ tsp
- Panko Crumbs 2 cups
- Eggs 3, whisked
- Neutral Oil* for cooking
* e.g. canola oil or rice bran oil
- In a medium bowl, combine sour cream, smoked fish, lemon zest, salt and pepper.
- Put panko crumbs into a bowl, and whisked egg in another beside it, and at the end of the row an empty plate for the coated fish bites, ready to cook.
- Using 2 spoons, make a small oval-shaped ball with a tablespoon of the smoked fish mixture, shaping it firmly.
- Drop the smoked fish ball into the panko crumbs and turn to coat thoroughly.
- Then dip the ball into the egg mixture, coating thoroughly, then drop into the panko crumbs again, turning to completely coat. This step is very important as it will create an extra crispy and strong coating, as the inside softens while cooking.
- Repeat with the remaining smoked fish mixture, and refrigerate for 15 minutes before cooking.
- When ready to cook, heat oil in a frying pan over a low to medium heat, ensuring it is about half a centimetre deep throughout the cooking process (top up if necessary). Fry 5 or 6 smoked fish bites at a time, turning often until golden and crispy all around, about 2 minutes.
- Serve immediately with extra sour cream for dipping. Break open or bite into each crispy morsel to reveal the soft, creamy and super tasty centre.