CREAMY FISH PIE BITES | with fondue ─ Food Busker

Creamy fish pie in crunchy hot coating with cheesy fondue sauce. OMG heres my Fish Pie Bites with fondue sauce. Fish pie bites are amazing
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and this recipe is perfect for left over fish pie. The cheesy fondue is the perfect dip and its all so D-Lish, you should try. Lemme kn ow in the comment box below what you would pay.

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RECIPE
Creamy Fish Pie Bites with Fondue
 
Easy
30 mins
Makes 6
 
Ingredients
 
For Creamy Fish Pi3 bites
500g of leftover mash potato
1 heaped tsp of garlic powder
100g poached salmon
100g poached smoked haddock
100g crab
100g Shrimp
1 parsley bunch
100ml double cream
Generous pinch of good quality salt
Freshly cracked pepper
200g of plain flour
3 tbsp of smoked paprika
4 large eggs
1 packet of white breadcrumbs
Enough oil to fill your deep frier or a large, deep pan

 
Method
1. In a bowl, stir the garlic powder, all the fish meat, salt and pepper into your leftover mash potato
2. Next wet your hands and form the mixture into barrel-shaped patties. Drop them onto some grease proof paper.
3. Grab three shallow trays (or large shallow bowls) and prep your pane kit. In one, combine the flour and paprika. In another, crack in your egg wash. And in the final one add the breadcrumbs.
4. Pick up your patties and dip them into the flour, followed by the eggs and then the breadcrumbs. Drop them on the grease proof paper and then repeat until they’re all evenly coated.
5. Test that the oil is ready by dropping in a couple of breadcrumbs. If they start to fizz, you’re ready to go.
6. Carefully lower your tater totes into the oil and leave to cook for 1 minute - 1 minute and a half. Once crispy, remove them from the oil with a basket spatula and pop them on some greaseproof and season to taste.
7. In a bowl, combine all your dip ingredients and the season with salt and pepper.

Method Fondue
1. Put the chopped or grated cheese into the fondue pot with the wine and heat until boiling on the hob, by which time the cheese should have melted.
2. Turn the pot down to a simmer. Slake the cornflour with the Kirsch in a small bowl, and add to the fondue pot along with the garlic clove.
3. Season with the pepper and nutmeg, stir well and place the fondue pot over a flame at the table.