Spicy Kippers with Crispy Potatoes and Avocado

Spicy Kippers with Crispy Potatoes and Avocado
Fishboxer Fishbox HQ from Muir of Ord

Traditional kippers with the addition of a luxurious, homemade spiced butter, crispy potatoes and freshly sliced avocado - Try it once and it shall never be forgotten.


  • 4 X whole kippers
  • 65g unsalted butter
  • 1/2 lemon (zested and juiced)
  • 1/2 tsp smoked paprika
  • flat-leaf parsley (finely chopped)
  • 1 tsp chilli flakes
  • 1 tbsp olive oil
  • 500g potatoes (cut into 1cm cubes) 
  • 2 avocados



  • Cut the avocados in half and remove the skin.
  • Place avocados face side down and cut them into thin slices (lengthways).
  • Finely chop the parsley.
  • Dice the potatoes into approximately 1cm cubes.
  • In a small bowl or dish, mash 50g of the butter with the lemon zest, paprika, parsley and chilli flakes.
  • Place the spiced butter in the fridge to chill.
  • Heat the remaining 15g of the normal unsalted butter and olive oil in a frying pan.
  • When the butter starts to foam, add the potato cubes.
  • Fry for approximately 15-20 minutes until evenly brown, tender, and a knife goes into them easily.
  • Season the potatoes with salt and pepper then keep warm.
  • Add a generous knob of the spiced butter (from the fridge) to another frying pan.
  • Cook the kippers for a few minutes on each side, or until cooked through, basting with the butter as they cook.
  • Arrange the avocado slices on the serving plates.
  • Squeeze a little lemon juice over the avocados and dust with a pinch of chilli flakes.
  • Divide the potatoes between four plates.
  • Add a kipper to each plate.
  • Garnish with another slice of the spiced butter on top of each kipper.
  • Serve and enjoy!