Zesty lemon fish fingers

Recipe from: 4/1/2004 12:00:00 AM

Ingredients 7
Servings 1
Minutes 00:20


Serving Change
  • 100
    dried breadcrumbs
  • 40
    freshly chopped parsley
  • 2
    lemons, grated zest
  • 1
    chilli, seeded and chopped (optional)
  • 400
    fish fillets, cut into thick strips
  • 1
    large egg, beaten
  • Oil for shallow-frying


Mix breadcrumbs, parsley, lemon zest and chilli.

Dip fish into the beaten egg and then into breadcrumb mixture.

Heat oil in a large frying pan and cook fish strips until golden and cooked.

Serve with savoury rice, lemon wedges and tartare sauce.

Cut fish fillet into four and coat in breadcrumb mixture.

Fry in a large frying pan until golden brown and cooked.

Serve on a roll with mayonnaise and salad ingredients of your choice for a zesty fish burger.


Read more on: fish/seafood  |  shallow-fry


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