200gHarris Smokehouse sliced Smoked Kingfish - click here to order online
1tbspfinely chopped parsley
200gsmall white potatoespeeled
1egg whitelightly beaten
Boil the potatoes until tender, then drain. Add butter and season to taste with pepper and salt, then mash until very smooth. Add egg white and mix until well combined. Stand covered for about 15 minutes.
Place teaspoonfuls of potato mixture onto well-greased non-stick oven trays, spreading thinly with a spatula to make discs about 6cm in diameter.
Bake at 180°C for about 18-20 minutes or until golden and crisp. Cool on a cake rack.
Combine yoghurt, lime juice, chilli, chives and parsley. Spoon a teaspoon on top of each wafer. Top with Kingfish, a few chives and a drop or two of lime juice.
Potato wafers can be made 2-3 days ahead and stored in an airtight container at room temperature. Crisp for a few minutes in a moderate oven before assembling [if necessary].
From grilling on the BBQ to pan-fried or even in our Wild Alaskan Sockeye Fish Cakes salmon is so versatile and eas… https://t.co/E4iu7iRDEP 3 days ago
Customers are saying…
Ever since it opened, we were, we are, and proud to be, fiercely loyal customers of Fish and Co. Owners, management and staff do an outstanding job and no-one we have brought here has ever been less than ecstatic about the experience – whether fish or other food options, and wonderful wines!
Beautiful food, friendly atmosphere and flexible with their menu. Best fish I’ve tasted for years. Sherry Marvelous – fish cakes better than the London ‘Ivy’ leaves ‘Rick Stien’ for dead. Laurence from North Curl Curl. If you love fish & seafood anyway you like it, Tom will not only create a gastronomic delight but he also comes to your table to greet you. Sublime food. Thank you Tom, Amanda and team.