ALMOND MACADAMIA NUT SPREAD
Fish nuggets with nutty sweet chili yoghurt dip
Panko-crumbed hake fingers in a nutty batter.
Preparation time: 25 minutes
Cooking time: 10 minutes
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
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)
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