Fish Fingers
by Lisa Starr
https://lisa-starr.com/?utm=newsletter
Ingredients
700 grams white fish fillets, cut in thick fingers
Olive oil
¾ cup panko bread crumbs
1 tablespoon sesame seeds
1/2 teaspoon each salt and pepper
BATTER
1 egg
2 tablespoons mayonnaise
1 tablespoon lemon juice
Salt and pepper to taste
1/2 teaspoon crushed garlic
Directions
1: Combine panko crumbs, sesame seeds and seasoning together, toss with a drizzle of olive oil to coat crumbs, then microwave for 1 to 2 minutes till crisp and golden.
2: Combine batter ingredients and pat fish fingers dry with a paper towel.
3: Lightly coat fish on all sides with batter, dip into crumbs and pat to make sure they adhere, then place on a greased tray.
4: Gently press fish down and then turn over so that both the top and bottom of each finger is lightly greased.
5: Bake in a preheated oven at 200 C for approximately 15 minutes until crispy and cooked through.
COOK"S NOTES: Hake if you can find it, tilapia and cod all work here. Try to find fish that is labeled 100% fish as many are 80% fish and are watery. You can use regular breadcrumbs - in which case you won't need to toast first - but panko are always superior.
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