Couscous-coated fish fingers



Ingredients 9
Servings 4
Time 00:35

Ingredients

  • 600
    g
    firm white fish (we used yellowtail)
  • 1
    cup
    couscous, cooked and cooled seasoned flour
  • 2
    eggs, beaten
  • sunflower oil for frying
  • CURRIED MAYO:
  • 1/2
    cup
    good quality mayo
  • 1
    tsp
    curry powder
  • juice of half a lemon to serve
  • lemon wedges
 

Method

00:35
 
Cut the fish into long sections. Mix the curry powder and the lemon juice into the mayo.


Dip the fish fingers into the flour, then the beaten egg and then the couscous.

Heat oil over medium-high heat and fry the fish until golden and cooked through. (Yellow-tail is quite a meaty fish, so keep the oil cooler and cook the fish for a bit longer). Drain on a plate lined with paper towel.

Serve with the curried mayo, lemon wedges and a light crunchy salad, or simply with tomato sauce for the children.

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Traditional South African pickled fish

Baked Panzanella with grilled fish

Text and image:
Fairlady

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Read more on: recipe  |  fish  |  seafood  |  couscous  |  curry
 

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