Yield: 4 servings
|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|
|4 tablespoons||Tomato ketchup|
FOR THE FISH FINGERS
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.