Couscous-coated fish fingers

Fairlady
4 servings Prep: 35 mins, Cooking: 30 mins
Rate this recipe
Served with a lightly spiced curry mayo.

By Food24 June 09 2017
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (8)

600 g fish — yellowtail or firm white
1 cup couscous — cooked
2 eggs — beaten
sunflower oil — for frying
CURRIED MAYO:
1/2 cup mayonnaise
1 tsp curry powder
lemon — halved, juice only
lemon — cut into wedges
Tap for ingredients
Tap for ingredients

Method:

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.

ALSO TRY:

Baked fish with cheese and tomato

Traditional South African pickled fish

Baked Panzanella with grilled fish

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.