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Couscous-coated fish fingers

Ingredients 9
Servings 4
Time 00:35


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


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

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