Alice knows Tim Campbell is not exactly a fish fan, but she’s up for the challenge.
Use a firm white fish and a bold curry paste for the best texture and flavour in your patties. (ABC TV: Wesley Mitton)
These red curry fish patties are packed with flavour, gently spiced and pan-fried until golden and crispy.
Let the mashed potato cool before mixing — it helps the patties hold together and gives a better texture. (ABC TV: Wesley Mitton)
Paired with a zingy zucchini salad and a cooling yoghurt dip, they’re the kind of dish that might just change someone’s mind. Whether you’re a fish-lover or a little fish-shy, this one’s worth a try.
Chill the patties before frying — it helps them firm up and hold their shape in the pan (ABC TV: Wesley Mitton)
Tips
- Use a firm white fish like blue-eye, hapuka, or snapper to help the patties hold their shape.
- Let the potatoes steam out after draining — it helps them absorb flavours and gives you a fluffier mash.
- Any breadcrumbs will do — panko, regular, or homemade using blitzed stale bread in a food processor.
- Chill the patties before frying to help them stay firm and crisp up nicely in the pan.
- Don’t overcrowd the pan when frying — give each patty space, so it crisps up evenly and doesn’t steam.
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