If you’d like a little something as finger food to serve with drinks or as a snack for children on the go, try these little crispy crunchy fish bites.
In this recipe I have used tinned tuna, but you could use cooked fresh fish of any description. You could likewise vary the herbs. I included the lettuce as I had grabbed a handful walking past the vegetable patch just before I made them. You can leave it out, but as they cook so quickly, the lettuce retains its texture and so I think it’s good to add if you have it.
This recipe makes about 12 to 15.
Serve with relish, chutney or sauce or even as a meal with fresh seasonal vegetables.
Quick Herbed Fish Bites
1 egg, lightly whisked
½ cup self raising flour
½ cup milk
2 tablespoons shredded fresh lettuce
1 rounded tablespoon chopped parsley
1 rounded tablespoon snipped chives
185g tin tuna in brine or spring water, drained well (or 150g flaked cooked fish)
Vegetable oil for shallow frying
Combine all ingredients except the oil until the mixture is smooth.
Heat the oil over medium-high heat and when hot shallow fry dessertspoonfuls, cooking on one side until bubbles appear on the surface of the other, then turn over and cook for about 2 minutes more until cooked through and golden.
Drain on crumpled paper towel for a moment or two, then serve hot with tomato relish, chutney or sauce.