Fish bites, passed around while hot from the pan, are a real party favourite but are also tasty cold in a freshly tossed garden salad as a light, healthy lunch.
Ingredients
Thick, firm-fleshed fish such as snapper or hapuku steaks are best as you don't want the fish bites to break
up when cooking.
Directions
Slice the fillets into bite-size pieces about 1cm thick and shake them in a bag of corn flour until well coated.
A high-sided fry pan is best used as you need to use more oil than usual, and at a higher heat.
Pour in a cup of olive oil and a large knob of butter, then heat until it is nearly smoking.
Drop in fish bites and stir around so they do not stick to each other, remove when golden.
