Crumbed Fish and Chip Cakes with Spiced Mayonnaise & Apple and Fennel Slaw

Dive into our delicious recreation of MasterChef Australia's elevated pub food from the team challenge: Crumbed Fish and Chip Cakes with Spiced Mayonnaise & Apple and Fennel Slaw! In this video, we'll show you how to bring this gourmet dish to life in your own kitchen. Perfectly crispy fish cakes paired with a tangy slaw and a kick of spiced mayo make for an unforgettable meal. Watch now and get inspired to cook like a MasterChef! Don't forget to like, comment, and subscribe for more amazing recipes. 🍽️✨

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Crumbed Fish and Chip Cakes with Spiced Mayonnaise & Apple and Fennel Slaw | MasterChef Australia

Yield: 5-6

Author: Traditional, but not

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Cook modePrevent screen from turning off

Ingredients

Spice Mix

• 50g desiccated coconut
• 2 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 2 tsp Kashmiri chilli powder
• 1 sprig curry leaves
• 1/2 tsp black peppercorn
• 2 cardamom pods
• 1 piece cinnamon

Fish and Chip Cakes

• 260g washed potatoes
• 100g butter
• 260g barramundi fillets
• 2 cloves garlic, finely diced
• 1 shallot, finely diced
• 1/2 cup parsley, finely chopped
• 1/2 cup dill, finely chopped
• 1 tbsp lemon zest
• 2 tbsp cream
• 1 cup flour
• 2 eggs
• 1 1/2 cups panko
• salt and pepper, to tste
• 1.5L oil to deep fry

Spiced Mayo

• 1 whole eggs
• 1 egg yolks
• 150-170ml grapeseed oil
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 3 tbsp chopped dill
• 2 tsp sriracha
• 1/2 tsp brown sugar
• pinch black pepper

Green Apple and Fennel Slaw

• 1 fennel bulb
• 1 green apple
• 50ml lemon juice
• 75ml extra virgin olive oil
• dill ad finger lime, to garnish

Instructions

Spice Mix

1. Preheat oven to 180°C. For the Spice Mix, roast all ingredients in a fry pan on a medium heat until fragrant and coconut has browned. Set aside in a spice grinder or small food processor and allow to cool before grinding to a fine powder. Store in an airtight container.

Fish and Chip Cakes

1. For the Fish and Chip Cakes, prick the washed potatoes with a fork 4 times each and place in oven for 45-60 minutes, or until cooked through completely. Remove and allow to cool.
2. Season barramundi with salt and pepper. Heat a large frypan on a medium heat. Melt 25g of butter in the pan and then add fish. Cook for 3-5 minutes, or until fish is 90% cooked, paying attention that the butter doesn’t burn. Remove from heat and set aside
3. Add remaining butter to the pan and reduce heat to low-medium. Add the garlic and shallot and sauté until translucent. Turn up the heat and add 2 tablespoons of the spice mix. Once the spice mix is fragrant, add parsley and dill and cook for 1-2 minutes until softened.
4. Cut potatoes in half and scoop out the flesh. (The skins make delicious chips when fried up.) In a bowl, roughly break apart the fish fillets and the potatoes, some solid chunks of fish and potato is desirable. Combine with the aromatic butter and pan contents. Add lemon zest, cream, season well and mix until combined.
5. Heat a deep fryer or large frypan with oil to 180°C. Meanwhile set up three bowls, one with plain flour, one with beaten eggs, and one with panko crumbs.
6. Divide mixture into 5-6 even balls. Dust each ball in flour, then roll in egg wash, finally coat generously and carefully with panko crumbs. Fry balls for approximately 3 minutes at 180°C or until golden brown. Set aside on a cake rack to drain.

Spiced Mayo

1. For the Spiced Mayo, place whole egg and egg yolk in food processor or blender. Starting at a low speed, increase slowly to high, while drizzling the oil in a fine stream until a mayonnaise forms. If it is too runny, add some more oil. The emulsification will take approximately 4 minutes.
2. Add remaining ingredients with 2 teaspoons of spice mix. Mix well to combine. Season with salt and pepper to taste. Place into a squeezy bottle and set aside to serve.

Green Apple and Fennel Slaw

1. For the Green Apple and Fennel Slaw, use a mandolin or sharp knife, to thinly julienne the fennel bulb into a medium bowl. Thinly julienne the flesh of green apple into matchsticks and add to the bowl with dill sprigs.
2. Make the dressing by emulsifying the lemon juice with olive oil. Add to the fennel and mix well to ensure it is well combined.
3. To serve, squeeze a disc of the Spiced Mayo that is slightly larger than the croquettes on one side of each plate. Top with the croquette and then finish with a final squeeze on top. Garnish with finger lime caviar. Place a heaped dessertspoon of slaw on the other side of the plate and garnish with a dill sprig.