Spicy Fish Fingers
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Oct 11, p63)
Recipe type: Main
Cuisine: Indian
Serves: 16 fingers
Ingredients
- SALSA
- 5 tomatoes, roughly chopped
- 2 garlic cloves, crushed
- 1tbsp red wine vinegar
- 2tsp caster sugar
- 20g coriander, roughly chopped
- 1 red onion, diced
- 2tbsp sweet chilli sauce
- FISH FINGERS
- 1 egg
- 2½ limes, juice of ½, 2 in wedges
- 1tbsp chopped coriander
- ½ red onion, chopped
- 1 red chilli, chopped
- 2cm piece fresh root ginger, peeled and chopped
- ½tsp ground cumin
- 2tbsp plain flour
- 75g soft white breadcrumbs
- 500g coley/whiting/pollack fillet, skinned and cut into strips
- 3tbsp vegetable oil
- 1 lemon, in wedges
Instructions
- Mix all ingredients for salsa together, cover with clingfilm and set aside.
- Break egg into small bowl of food processor and add lime juice, coriander, onion, chilli, ginger and cumin. Blend to rough paste.
- Lay out 3 plates. Put flour on first and season lightly; put egg mix on second, and breadcrumbs on third. Coat fish strips with seasoned flour and shake off any excess. Then dip in egg mixture, followed by breadcrumbs.
- Heat oil in large, deep-sided frying pan. Fry fish fingers in batches, for 2-3mins each side. Drain on kitchen paper and season lightly with salt. Serve with salsa and lime and lemon wedges.
Nutrition Information
Serving size: 1 finger Calories: 87 Fat: 3g Saturated fat: 0.4g Carbohydrates: 7.7g Sugar: 2.8g Salt: 0.3g Fibre: 0.8g Protein: 7.3g
