Crispy Seafood Skewers with Baked Kumara Chips & Lemon Labneh

Skewers

600 g	White fish, up to 700g, skinned and boned thick, such as hapuku, monkfish (Main)
3 Tbsp	Plain flour, or 4 tbsp
1	Egg, lightly beaten
1 cup	Breadcrumbs, dried
1 tsp	Fennel seeds
1 to taste	Salt & freshly ground pepper
3 Tbsp	Rice bran oil, up to 4 tbsp

Baked Kumara Chips

2 Tbsp	Olive oil
1	Orange kumara, large (Main)
1 to taste	Freshly ground black pepper
4	Garlic cloves, unpeeled
1 tsp	Dukkah, or olive zing (up to 2 tsp)
4	Lemon labneh cheese, 4-6 balls

Directions

1. Cut the fish into 3cm cubes. Thread about four cubes on to wooden skewers.
2. Dust with flour. Brush well with beaten egg. Combine the breadcrumbs and seasoning on a plate.
3. Coat the skewers in the breadcrumbs then refrigerate to set.
4. Meanwhile, preheat the oven to 200 degC. Peel the kumara and cut into chunky chips.
5. Combine with the oil and black pepper. Place on a shallow baking tray with the garlic.
6. Bake for about 20 minutes, turning once, until cooked.
7. While the kumara cooks, heat the olive oil in a frying pan on medium.
8. an-fry the skewers for about 6 or 7 minutes, turning often, until golden.
9. Serve the skewers beside the chips - sprinkled with olive zing or dukkah - and the garlic.
10. Serve with lime or lemon wedges.