Couscous-coated fish fingers

Recipe from: 08 July 2015
recipe, fish, couscous

Ingredients 9
Servings 4
Time 00:10

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

00:30
 
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.

Text and image:
Fairlady

To receive quick and convenient weekday recipes, join our
Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

Read more on: recipe  |  fish  |  couscous
 

You might also Like

NEXT ON FOOD24X

Butternut tikka masala curry

2017-10-16 10:25
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.