Cheesy Fish Pie Bites
If you would like to try one of John’s mash-ups, just check out the recipe below or search for ‘Food Busker’ on YouTube:
Preparation Time 20 minutes
Cooking Time 10 minutes
- Mash Direct Mashed Potato 400g
- 1 Heaped tsp of Garlic Powder
- 100g Poached Salmon
- 100g Poached Smoked Haddock
- 100g Crab
- 100g Prawns
- 1 Parsley Bunch
- 100ml Double Cream
- Generous pinch of good quality Salt
- Freshly Cracked Pepper
- 200g of Plain Flour
- 3 tbsp of Smoked Paprika
- 4 large Eggs
- 1 packet of white Breadcrumbs
- Enough oil to fill your deep fryer or a large, deep pan
- 1 clove Garlic, halved
- 225g Emmental cheese grated
- 225g Gruyère cheese grated
- 1 tsp Cornflour
- 1 tbsp Kirsch
- In a bowl, stir the garlic powder, all the fish meat, salt and pepper into your leftover mash potato
- Next wet your hands and form the mixture into barrel-shaped patties. Drop them onto some greaseproof paper.
- Grab three shallow trays (or large shallow bowls) and prep your pane kit. In one, combine the flour and paprika. In another, crack in your egg wash. And in the final one add the breadcrumbs.
- Pick up your patties and dip them into the flour, followed by the eggs and then the breadcrumbs. Drop them on the greaseproof paper and then repeat until they’re all evenly coated.
- Test that the oil is ready by dropping in a couple of breadcrumbs. If they start to fizz, you’re ready to go.
- Carefully lower your tater totes into the oil and leave to cook for 1 minute - 1 minute and a half. Once crispy, remove them from the oil with a basket spatula and pop them on some greaseproof and season to taste.
- Rub the inside of the fondue pot with the halves of garlic.
- Put the chopped or grated cheese into the pot at a low heat, gradually stir until melted, stirring all the time.
- Turn the pot down to a simmer. Slake the cornflour with the Kirsch in a small bowl, and add to the fondue pot along with the garlic clove.
- Season with the pepper and nutmeg, stir well and place the fondue pot over a flame at the table.
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