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 |
FOR THE FISH FINGERS
TO SERVE
SAUCE
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.