Kitchen Kura

Kitchen Kura sees 13 students share their recipes with the master, chef Rex Morgan, and then serves them up for their closest and dearest to critique.

TV show sub navigation

Ep 4 - Seafood Fritters

Seafood Fritter

Ingredients

Fritters - Kaimoana Parai:

  • 2 - 3 tablespoons of flour - puehu pāraoa
  • 1.5 teaspoon of Baking powder - pēkana parāoa
  • 2 eggs - hua heki
  • 1 tbsp finely chopped Basil - pahira mata
  • ½ finely diced onion - riki
  • Salt and pepper - tote me te pepa
  • 1/2 cup fish pieces - paku ika
  • 1/2 cup mussels - kūtai
  • 1/2 cup prawns - koeke
  • 1/2 cup salmon - horomona

Tartare Sauce - Wairanu Tātare

  • 1 cup Best food mayonnaise - maionēhi
  • 2 tbsp finely diced gherkins - kūkuma kānewha
  • 1 tbsp chopped finely capers - kape
  • 1 tbsp finely diced onion - riki
  • Zest of 1 lemon - hā rēmana
  • 1 tbsp finely chopped - tapahinga parehi mata
  • Parsley   

Method for Fritters:

  1. Whisk together the eggs, flour, baking powder to make batter, stir in basil and onion, lightly season with salt and pepper.  If the mixture is too thick add a dash of milk.
  2. Dice the seafood into small 1cm pieces.
  3. Fold seafood into the batter mix.
  4. Place pan on a medium heat, add a little olive oil, and drop spoonfuls of mixture into the pan and fry each side until golden. 

Method for Tartare Sauce:

  1. Mix all ingredients together and serve on top of the fritters with garnish mentioned below.

Serves 4

More posts from this episode

Watch this episode online

You might also like

Similar blogs