Fish dippers with tomato sauce

Yield: 4 servings

Measure Ingredient
4 \N Plaice or sole fillets
\N \N Salt and freshly ground black pepper
1 \N Medium-size egg
1 teaspoon Dried mixed herbs
100 grams Natural colour dried breadcrumbs; (3 1/2oz)
2 teaspoons Ground paprika
200 millilitres Oil for frying; (7 floz)
1 \N Lemon; cut into quarters
\N \N Fresh sprigs of parsley
2 tablespoons Mayonnaise
4 tablespoons Tomato ketchup




Using kitchen scissors, cut the fish into long strips across the grain.

Season with salt and pepper.

Break the egg into a shallow bowl. Add the mixed herbs and beat with a fork. Mix in the fish strips.

Put the breadcrumbs and paprika into a plastic food bag. Add 3 or 4 strips of fish and gently shake the bag to coat the fish strips evenly.

Lay the coated strips of fish on a large plate. Repeat with the rest of the fish, just coating a few pieces at a time.

Chill the fish in the fridge for about an hour, to set the crumbs. Mix the mayonnaise and tomato ketchup together.

Heat the oil in a deep frying pan for 3 - 5 minutes. It is hot enough when a cube of bread browns in 30 seconds.

Carefully place a few strips of fish into the oil with a fish slice. Cook for 2 or 3 minutes, turning once, until golden brown.

Remove with the fish slice and drain on kitchen towels. Fry the rest of the fish, reheating the oil in between.

Serve on a plate with the lemon quarters and garnish with parsley. Serve the tomato sauce in a small dish.

Converted by MC_Buster.

NOTES : Delicious home made fish fingers with a spicy dip.

Converted by MM_Buster v2.0l.

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