Fish nuggets with nutty sweet chili yoghurt dip.

ALMOND MACADAMIA NUT SPREAD

Fish nuggets with nutty sweet chili yoghurt dip

Panko-crumbed hake fingers in a nutty batter.

 

Serves 2

 

Difficulty: EASY

Preparation time: 25 minutes

Cooking time: 10 minutes

 

FISH NUGGETS

350g hake fillets, skinned and deboned

250ml (1 cup) cake flour

15ml (1 tbsp) smoked paprika

salt and pepper

45ml (3 tbsp) ButtaNutt Almond Macadamia nut spread

1 large egg

15ml (1 tbsp) milk

125ml (½ cup) panko crumbs

60ml (¼ cup) desiccated coconut

oil, for deep frying

 

DIP

250ml (1 cup) double cream yoghurt

60ml (¼ cup) sweet chilli sauce

15ml (1 tbsp) ButtaNutt Almond Macadamia nut spread

15ml (1 tbsp) fresh coriander

zest and juice of 1 lime

salt and pepper

 

For the fish nuggets, cut the fish into 2cm thick strips. Combine the flour and smoked paprika in a bowl and season with salt and pepper. In a separate bowl, whisk the nut spread, egg and milk together.  In a third bowl, toss the panko crumbs and coconut together and season lightly. Dip each fish strip into the flour mixture, then into the wet nutty mixture and lastly into the panko crumb mixture. Shake off the excess crumbs.

 

Heat the oil for deep-frying to 180°C and fry the fish off in batches for 1-2 minutes until cooked through. Drain on kitchen paper.

 

For the dip, combine all of the ingredients, blend until smooth and season it to taste. Serve the dip with the warm nuggets.


TIP: Panko crumbs can be found at your local Asian supermarket or at some retailers. If you cannot find it, simply replace it with regular breadcrumbs.

(recipe by : Illanique van Aswegen)