Chef Steve Roberts created these cute fish sliders for his recent ‘Fast & Fresh’ cooking class at the Seafood School. The polenta coating gives them a great crunch and texture alongside the creamy aoili.
Serves: 4. Chef: Steve Roberts
500gm white market fish, skinned and boned
50gm plain flour
2 eggs, lightly beaten
200gm medium coarse polenta
Light olive oil for frying, or vegetable oil if deep frying
8 small slider buns, halved
140ml garlic aioli (good quality purchased or freshly made)
80gm rocket leaves
2 gherkins, finely sliced
1 recipe quinoa, chorizo and parsley salad – recipe below
Quinoa, chorizo and parsley salad
1½ cups mixed red and white quinoa, washed
½ red onion, diced
1 chorizo sausage, diced, proudly supplied by www.nzdeli.co.nz
½ cup curly parsley, chopped
½ red capsicum, finely diced
Splash of Lupi extra virgin olive oil
1 lemon, juiced
Salt and pepper, to taste
1. Bring a pot of lightly salted water to a boil, place in quinoa and cook for around 8-10 minutes or until al dente.
2. Drain well and refresh under cold running water, drain well again and place in a mixing bowl.
3. In a hot pan, add a small measure of olive oil and gently fry the red onion and chorizo for a few minutes. Add to the quinoa and combine well.
4. Now add in parsley and capsicum and season with lemon juice, olive oil and salt and pepper. Transfer to a serving bowl.
1. Place flour, eggs and polenta in separate bowls, dust fish with flour, dip into egg and then coat with polenta, repeat process until finished.
2. Cut the fish into smaller even sized pieces. Heat oil in a pan and cook fish in batches until golden and drain well.
3. Spread sliders with aioli, top with fish then rocket and gherkins and place on top half of slider bun, secure with a skewer if needed.
4. Arrange finished sliders on a platter and serve with remaining aioli and quinoa salad, and lemon wedges.