For Kiwi expats, there are plenty of snacks that stand out as a true taste of home – the salty sea dog being one. This next-level fried fish roll is a bold take on the classic sea dog. It’s packed with lemon battered fish, green pea purée, pickled egg mayo, fried capers and crumbled salt and vinegar chips – all nestled in golden toasted brioche. Bursting with flavour and the perfect balance of crispy, salty and savoury, this is one snack that deserves to be enjoyed beyond the shores of New Zealand, bringing a delicious taste of Aotearoa wherever it goes.
Ingredients
Battered fish
Australia whiting fillets (198241)
All-purpose flour
Cornflour
Onion powder
Smoked sweet paprika
Lemon zest
Turmeric
Salt
Cold soda water, enough to bring the batter together
‘Pickled egg’ mayonnaise
250g whole egg mayonnaise
2-4 tablespoons of malt vinegar
2 medium-boiled eggs, grated
½ teaspoon ground coriander
¼ white pepper, ground
Method
Battered fish
The best thing about this recipe is it’s so easy to dish up using prep you already have en place. If you’re wanting to prepare this batter recipe, simply whisk together all the dry ingredients – all-purpose flour, cornflour, onion powder, smoked sweet paprika, lemon zest, turmeric and salt. Use a ratio of 2 parts all-purpose flour to 1 part corn flour.
Gradually add cold soda water, stirring until the batter reaches a smooth consistency that’s thick enough to coat the back of a spoon. Adjust the amount of soda water to achieve the desired texture, ensuring it’s light and crisp when fried.
Mushy peas
For the mushy peas, cook the peas until tender, then drain. Add cream, butter and season with salt and pepper. Blitz to your desired consistency, adding lemon juice to taste – adjusting the texture with more cream or a splash of water if needed.
'Pickled egg' mayonnaise
This isn’t strictly a pickled egg mayonnaise, but rather a more piquant take on the classic whole egg mayo. By adding a touch of vinegar powder or malt vinegar, black pepper and ground coriander, the result is a tangy twist that’s full of flavour.
Combine rich egg mayonnaise with a touch of vinegar powder or a splash of malt vinegar, black pepper, and ground coriander. Mix until well combined, adjusting seasoning to taste.
Serving suggestion
To assemble the salty sea dog, toast the buns – milk buns, potato buns or brioche – until golden. Pile the battered fish and mushy peas onto the buns, then add the ‘pickled egg’ mayo. Top with crispy fried capers, cucumber, red onion and crumbled salt and vinegar chips.
