Our three kids cooking classes at the Seafood School these school holidays were an absolute hit! Competition for the best fish slider was fierce in the final class with the winners (Abby, Caitlin & Charlize) creating ‘The Fish of Paradise’ panko crumbed gurnard. Chef Paulie Hooton was impressed with the crunchy fish fillet, creamy aioli and salad combinations finally judging the winning team following the ‘taste off’.
Serves: 4. Star Cooks: Abby, Caitlin and Charlize
400gm white fish fillets, cut into strips
Flour, for dusting
2 eggs, whisked
2 cups panko crumbs
2 tsp sesame seeds
Lupi Extra Virgin Olive oil
2 egg yolks
1 clove garlic, crushed
1 tsp Dijon
250ml canola oil
½ lemon, juiced
½ lime, zest
1 tsp chipotle
Salt and pepper
For the sliders
½ red oak lettuce
Sliced sandwich pickles/gherkins
Cucumber, tomato, spring onion – sliced
8 bread slider buns, 2 per person
1. Pre heat oven to 180°C.
2. Cut the fish into strips, dust in flour.
3. Dip into the whisked eggs then the panko and sesame seeds, making sure you coat the fish well. Set aside in the fridge until ready to cook.
4. To make the aioli, whisk the egg yolks with the crushed garlic, lemon juice and the mustard. Very slowly drizzle in the 250ml of oil, whisking continuously until thick, then whisk in the lemon and lime zest, add the chipotle and check the seasoning.
5. Heat the oil in a fry pan to a medium-high heat, cook the fish a few pieces at a time, for 3 minutes each side or until cooked through. Keep warm in the oven if needed.
6. To serve, cut the buns in half, top one half with grated cheese and heat the slider buns in the oven until the cheese has melted slightly. Remove from the oven and divide between plates. Top the base of the buns with a dollop of aioli, lettuce leaf, sliced pickles, two pieces of fish and the cucumber, tomato, spring onion slices. Serve any extra pieces of fish with aioli on the side.