Kiwi Beer-Battered Fish
Nothing is more Kiwi than “Fush ‘n Chups” and this recipe for beer-battered fish is the best you’ll ever taste! It only takes 5 minutes to prep and another 10 minutes to cook – perfect for a quick lunch!
For the fish
- 1 ½ cups self-raising flour
- 1 tsp salt
- 1 tbsp malt vinegar
- 1 egg, whisked until fluffy
- 300ml / 10fl.oz beer, very cold [we used a pilsner]
- 4 fish fillets, fresh
- 1 ½ L Avocado cooking oil, for deep frying
- Lemon, to serve
For the chips
- 500g / 1.1lb potatoes, cut into chunky fries
- A drizzle Avocado Cooking Oil
- Sea Salt
For the Mushy Peas
- 1 1/2 cup of frozen peas
- ½ tsp salt
- A handful of mint leaves
- 1 Tbsp of avocado cooking oil
For the fries: Heat oven to 200°C / 390°F and line a flat baking tray with parchment.
In a bowl, lather the fries in salt and oil. Spread out on the baking tray and bake for 30-40 minutes until golden and crunchy making sure to flip them over halfway.
For the peas: Boil the peas for 5 minutes and drain. In a food processor, blitz together all of the mushy pea ingredients until pureed with a little texture.
For the fish: Heat the avocado oil in a deep pot or deep fryer to 180°C / 355°F. Have your fish fillets, coating flour, tongs and a tray lined with paper towels ready to go.
Place the self-raising flour and salt in a bowl, make a well and pour the egg into the centre, pour over the beer, add the malt vinegar (this will make the batter extra crispy!) and whisk until a smooth batter forms.
Dip the fillets one at a time into the flour, shake off excess then dip into the batter. Carefully lower it into the hot oil, and drag it backwards and forwards for a few seconds before letting it go — this will help to seal the batter.
Cook for 2-4 minutes, depending on the thickness of each fillet, until crisp and golden. Lift out of the oil and drain on paper towels.
Salmon Sashimi Soy and Orange Salad
Fresh and zingy, this Japanese inspired dish with flavours of orange, lime and soy will be a big hit. No cooking time involved so it works great as a packed lunch or a quick knock-up for visitors!
- 2-3 oranges
- 2 limes
- 1 tablespoon soy sauce
- 3 tablespoons Extra Virgin Avocado oil
- 4 cups mesclun salad leaves
- 2 baby cucumbers, cut into rounds
- 300g / 10.5oz fresh salmon fillet, bones and skin removed
- 1 teaspoon sesame seeds, toasted
Grate the zest of 1 orange and the lime into a large bowl. Squeeze 1 tablespoon of juice from the grated orange and 2 tablespoons of juice from the grated lime into the bowl (you may need a second lime to get the 2 tablespoons of juice). Whisk in the soy sauce and the Extra Virgin Avocado Oil. Set the dressing aside.
Use a sharp knife to slice the rind and pith from the remaining oranges. Working over a mixing bowl, cut the segments away from the membrane that holds the orange together. Place into a bowl. Add the mesclun and cucumbers to the orange segments.
Using a large sharp knife, cut the salmon into ½ cm thick slices. Add the salmon to the bowl. Drizzle with the dressing and toss gently to coat. Allow the flavours to infuse for at least 2 minutes.
Divide the salad among 4 serving plates or one large platter. Sprinkle with the toasted sesame seeds and serve.
BBQ Avocado and Ginger Prawns
Perfect for a BBQ lunch or main meal, this simple seafood recipe is another Kiwi favourite! It only takes 10 mins to prepare, making it perfect for a trip to the beach or a quick bite at home before heading out again.
- 3/4 cup of Extra Virgin Avocado Oil
- Juice of 1 large lemon
- 1/3 cup of soy sauce
- 2 tbs of honey
- 3 garlic cloves (crushed)
- 2 tsp grated ginger
- 1 tsp of ground marjoram
- 1kg / 2.2lbs of fresh prawns (shelled)
Mix the avocado oil, lemon juice, soy sauce, honey, crushed garlic, ginger and marjoram in a bowl, then add the prawns and stir well. Cover and place in a refrigerator for 24 hours, turning occasionally.
Thread prawns onto skewers and cook over barbeque, brushing with avocado oil.
Serve with cooked rice or salad, garnish prawns with lemon juice.
Seafood recipes and Olivado go hand-in-hand
Our Extra Virgin Avocado Oil is the perfect companion with seafood, but it’s by no means the only one!
Check out our range of seafood recipes here and discover for yourself the incredible meals you can make with our range of oils.
Our Extra Virgin Olive Oil might just be the healthiest low heat cooking oil out there. The olives are grown in the stunning mountains of the Sierra de Alcaraz, South-Eastern Spain, and are processed within hours of being picked, resulting in a superior taste, unmatched by any other organic Extra Virgin Olive Oil.
Our range of nutty oils all offer their own unique taste and flavour to any dish and are perfect for every occasion. Nuts are packed with vitamins, nutrients, and antioxidants, which help with everything from eyesight to bowel disease, taste delicious and are the perfect healthy snack.
Any one of our range of healthy, delicious cooking oils will work well with seafood, it’s just a matter of finding the right one for you!
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