Name: Piri piri fish pitas with kumara chips
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 125g firm white skinless fish fillets; 2 teaspoon piri piri spice mix; 500 gram kumara, peeled, cut into thick chips; vegetable oil, for shallow-frying; 1/4 cup mayonnaise; 1 clove garlic, crushed; 4 32g pita pockets, opened; 4 butter lettuce leaves; 2 medium tomatoes, thickly sliced; 1 lebanese cucumber, cut into ribbons

Ingredients

4 125g firm white skinless fish fillets

2 teaspoon piri piri spice mix

500 gram kumara, peeled, cut into thick chips

vegetable oil, for shallow-frying

1/4 cup mayonnaise

1 clove garlic, crushed

4 32g pita pockets, opened

4 butter lettuce leaves

2 medium tomatoes, thickly sliced

1 lebanese cucumber, cut into ribbons

Method

1.Heat a large non-stick frying pan over moderate heat.

2.Sprinkle fish with spice mix. Add fish to pan; cook 2-3 minutes each side, or until browned and cooked. Transfer to a heatproof plate. Cover with foil; rest 5 minutes.

3.Line a heatproof plate with paper towels. Arrange kumara on plate. Sprinkle with a little water; cover with more paper towels. Microwave on high (100%) 3 minutes, or until just soft.

4.Heat oil in a large, heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Shallow-fry kumara, in batches, 2-3 minutes each batch, or until crisp. Using a slotted spoon, transfer to a paper towel-lined plate to drain.

5.Combine mayonnaise and garlic in a small bowl. Spread mayonnaise mixture inside pita pockets. Fill with lettuce, tomato, cucumber and fish. Serve pitas with kumara chips.

Use a vegetable peeler to slice cucumber into long, thin ribbons.
Note

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