Crumbed Seafood Sticks

These are from one of my all time favourite cookbooks, Apples For Jam, by the wonderful Tessa Kiros. My sister gave me this book for my birthday a few years ago and I have loved it to death.   Everything Tessa Kiros does is beautiful and perfect, in my view. These skewers are so deliciously sensational, the first time I made them I scoffed down about five.  They are wonderful with the panzanella that you will find in my Salad section. The only thing I have changed is the addition of the lemon zest in the breadcrumbs.  Seemed a shame to waste it.

1 firm white fish fillet, weighing about 300 grams

200 grams peeled green prawns

1 small tube calamari

About 1 cup breadcrumbs

small handful of parsley, chopped

2 garlic cloves

1 lemon

Bamboo skewers, soaked in cold water for an hour

Extra virgin olive oil

If the fish fillet has any skin or bone, remove it and dice into bite sized squares. Slice the calamari into rings.  Wash the prawns and drain.  Place 2 pieces each of fish, prawns and calamari on skewers until there is no more left.

Finely chop one clove of garlic and toss it with the breadcrumbs and parsley.  Grate in some lemon zest (about half of the lemon’s zest will be fine). Coat each skewer in the breadcrumb mix and set aside.

Get your barbecue hot and very clean.  Oil it well, and have extra oil and a brush on hand.  Place the skewers on the barbecue, and cook for about 4 minutes each side, brushing with oil to stop the crumbs from sticking.  I find its best to slide them off with a spatula, rather than lifting them off with tongs and risk half the fish sticking to the barbecue.

While they are cooking, squash the remaining garlic clove a bit and put it in a jar with the juice of half the lemon you used for zesting, and 2 tablespoons of olive oil. Shake well, and pour over the sticks when they are cooked.

A tip about breadcrumbs: Never throw away stale white bread.  Whiz it into breadcrumbs in the food processor and freeze it. Breadcrumbs don’t need defrosting, they can be used straight from the freezer.  I try to always have breadcrumbs in the freezer because it makes dishes like this (not to mention schnitzel, meatballs, stuffing..) seem so much less of a bother when you approach them.

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The Simplicity Project ~ Jenn Pike

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