Creamy Smoked Fish Bites

250g (1 cup) Tatua Sour Cream

125g - 150g smoked fish, flaked

1 Tbsp lemon zest

½ tsp salt

½ tsp black pepper

3 eggs, whisked

2 cups panko crumbs

Oil for frying

In a medium bowl combine Tatua Sour Cream, smoked fish, lemon zest, salt and pepper.
Have the whisked eggs in a bowl, beside another large bowl of the panko crumbs, and a plate ready to place the fish bites ready to cook.
Using 2 spoons, make a small oval shaped ball with a tablespoon of the smoked fish mixture, shaping it firmly.
Drop the smoked fish ball into the panko crumbs and turn to coat thoroughly.
Dip the ball into the egg mixture, coating thoroughly, and drop into the panko crumbs again, turning to completely coat. This step is very important as it will create an extra crispy and strong coating, as the inside will soften while cooking.
Repeat with the remaining smoked fish mixture, and refrigerate for 15 minutes before cooking.
When ready to cook, heat oil in a fry pan over a low to medium heat, ensuring oil is about half a centimetre deep throughout the cooking process (top up when necessary).
Fry 5 or 6 smoked fish bites at a time, turning often until golden and crispy all around, about two minutes.
Serve immediately with extra sour cream for dipping. Break open or bite into each crispy morsel to reveal the soft, creamy and super tasty centre.

Makes 18

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