Name: Cider-battered fish with spicy kumara wedges
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 large Kaipara Red kumara, scrubbed and cut into wedges; 1 cup flour; 1/2 teaspoon salt; 1 egg; 3/4 cup cider; 1 tablespoon cajun spice; 1 tablespoon oil; salt and freshly ground black pepper, to taste; oil, for frying; 400 gram white fish fillets; 1/4 cup flour, extra; 100 gram mixed, dressed salad leaves; lemon wedges, to serve

Cider-battered fish with spicy kumara wedges

This delicious cider-battered fish with spicy kumara wedges is perfect enjoyed for an easy yet tasty family meal

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This recipe first appeared in Food magazine issue 79.

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Ingredients

3 large Kaipara Red kumara, scrubbed and cut into wedges

1 cup flour

1/2 teaspoon salt

1 egg

3/4 cup cider

1 tablespoon cajun spice

1 tablespoon oil

salt and freshly ground black pepper, to taste

oil, for frying

400 gram white fish fillets

1/4 cup flour, extra

100 gram mixed, dressed salad leaves

lemon wedges, to serve

Method

1.Preheat the oven to 200°C. Place the flour, salt and egg in a bowl and mix to combine. Slowly add the cider and whisk together until the batter is smooth. Set aside the batter in the fridge for 30 minutes.

2.Meanwhile, place the kumara in an ovenproof dish and sprinkle with Cajun seasoning and drizzle to coat with oil. Season to taste. Bake the kumara in the preheated oven for 30-35 minutes, or until tender and golden.

3.Heat oil for frying to 160°C in a large pan. Place the extra flour on a plate. Coat fish fillets in flour, then coat evenly in the batter, allowing excess to drip off. Fry fish, two fillets at a time until golden. Remove from pan and drain on a paper towels. To serve, place a handful of dressed salad leaves, a lemon wedge and the kumara on a plate with the crispy fish.

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Ingredients

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