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Crispy Smoked Fish Fondue
Most of the components of this dish can be prepared ahead, allowing you lots of time to enjoy your guests. Recipe adapted from Gina Steer’s The Fondue Cookbook (Whitecap Books).
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
3/4 lb smoked mackerel fillet
1/2 stick butter
1/2 cup all-purpose flour
1 cup milk
Grated zest of 1 lemon
1 tsp anchovy paste
4 green onions, finely chopped
1 Tbsp parsley, chopped
2 eggs, beaten
2/3 cup bread crumbs
1/2 litre oil, for frying
Method/Steps
1. Discard the skin from the fish and flake the meat. Set aside.
2. Melt the butter in a small pan, stir in the flour and cook for 2 minutes. Take off the heat and gradually stir in the milk, then return to the heat and cook, stirring until thick and glossy.
3. Remove from the heat and stir in the reserved fish, lemon zest, anchovy paste, green onions and parsley. Mix lightly, then turn into a bowl, cover lightly with plastic wrap and refrigerate for at least 30 minutes longer.
4. Place the egg and bread crumbs in two separate shallow bowls. Form the chilled fish mixture into small balls, then dip into the beaten egg, allowing any excess to drip back into the bowl, and then coat in the bread crumbs. Chill until required.
5. Heat the oil in the fondue pot, then place over the lit burner. Spear the fish balls onto skewers and cook in the hot oil for 2 or until crisp. Garnish with lemon wedges and serve with Tartar Sauce .
Wine and Spirits Match
Enjoy with a glass of Viognier.