Potato Crusted Hoki with Chipotle Mayonnaise
Recipe from Jeff Mora, Carnivale Restaurant; Monterey, CA
serves 4
Ingredients
2 lbs New Zealand Hoki fillets
8 oz instant potato flakes
8 oz Japanese bread crumbs
4 eggs
½ cup milk
1 cup flour
1 cup mayonnaise
¼ cup honey
2 tablespoon chipotle puree
2 cups frying oil
To make
- In a bowl, combine the potato and breadcrumbs.
- In a separate bowl, whisk the eggs and the milk.
- Cut the hoki fillets into 8 equal pieces and season with salt and pepper. Dip them first in the flour, then in egg mixture, then in the potato mix.
- Heat oil in a deep sided pan or pot and fry for 2 minutes on each side or until golden brown. Remove and place on a paper towel.
- Mix the mayonnaise, chipotle and honey together – season with salt and pepper and serve with the hoki
