Zesty lemon fish fingers

A great meal for the whole family.
 

Recipe from: 4/1/2004 12:00:00 AM
Preparation time: 20 min
Cooking time: 15 min
 
 

Ingredients

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

Method

 
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, cook fish strips until golden and crispy.

Serve with savoury rice, lemon wedges and tartare sauce.

Variation:

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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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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