Fish fingers with spicy tartare and green salad
Fish is most of the time easy to prepare. What is most important is that the fish is fresh and of good quality. Good meal can not be made out of poor raw material fish. This recipe is both simple and easy and takes a little time, and what is more, it is healthy. So go and get some good fish for dinner.
500g ling (or other firm white fish)
1 cup (50g) panko breadcrumbs
2 cups (80g) cornflakes, crushed
½ cup (75g) plain flour
2 eggs, beaten
1 tsp fennel seeds, toasted and crushed
1 tsp chilli flakes
Sunflower oil to shallow fry
Lemon wedges and green salad to serve
1 Lebanese cucumber, deseeded and chopped
1 cup (280g) thick Greek-style yoghurt
2 tbs finely chopped dill
Extra virgin olive oil to drizzle
- Cut the ling into 2-3cm thick slices.
- Combine the panko and cornflakes in a bowl, then place the plain flour and eggs in separate bowls and season each.
- Coat each piece of fish in the flour, then the egg, and finally the cornflake mixture. (For the adults, add fennel seeds and chilli flakes to the cornflake mixture.)
- Heat 1cm oil in a frying pan over medium-high heat. In batches, cook the fish for 2 minutes per side or until golden and cooked through. Drain.
- For the tartare, combine ingredients, season and drizzle with oil. Serve fish fingers with tartare, lemon and green salad.
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