- Crunchy Fish Sticks.jpg (41.52 KiB) Viewed 452 times
Takes: 40 minutes (plus chilling time)
Serves: 4
No nutritional information available.
Ingredients
- 500g frozen white fish fillets (basa, cod or haddock), defrosted
- 4 tbsp plain flour
- Salt and freshly ground black pepper
- 3 eggs, beaten
- 225g panko breadcrumbs
- Zest of 1 lemon
- Vegetable oil, for deep-frying
Method
1. Pat the fish fillets dry with kitchen paper and cut into 2cm thick strips, each about 6cm long.
2. Place the flour on a large plate and season with salt and pepper. Place the beaten egg in a shallow bowl. Mix the breadcrumbs and lemon zest together in another shallow bowl.
3. Dust the fish in the flour, shaking off any excess, then dip in the beaten egg and roll in the breadcrumbs to coat. Place on a baking tray and chill for 10 minutes.
4. Fill a heavy-based saucepan one-third full with vegetable oil and heat over a medium - high heat, until a small cube of bread dropped in the hot fat sizzles and rises to the surface straight away. Deep-fry the fish strips, in 3 batches, for 2 - 3 minutes each, until crisp and golden, turning once. Drain on kitchen paper. Serve with lemon wedges, garlic mayonnaise and chips, if liked.
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