Crispy fish fingers in a green herb coating, with a yogurt-mayonnaise dip
Curries With Bumbi · ♥ 57 likes · 1.6K views · 7 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 350 g tilapia fillets
- 1 tbsp lemon juice
- 1½ cup oil
- 1 tbsp chopped coriander leaves
- ½ tsp salt
Sprinkle with lemon juice and about 1/2 teaspoon salt, mix and marinate about 15 minutes.
- 1 inch ginger
- 2 cloves large garlic cloves
- 1 whole green chilli
- coriander leaves
- mint leaves
- 1 tsp salt
- water
Blend the ginger, garlic, green chilli, coriander leaves and stems, mint leaves and 1 teaspoon salt with very little water to a smooth paste.
- 1 whole egg
Beat an egg, add it to the fish with the green paste and mix well; add the flour a little at a time, about 3 tablespoons, mixing. Rest 10 minutes.
Coating the fish in egg, paste and flour
- 3 tbsp plain white flour
- plain breadcrumbs
- 1 tsp salt
- freshly ground black pepper
Season breadcrumbs on a plate with 1 teaspoon salt and black pepper.
- 1 whole egg
Coat each piece in breadcrumbs, dip in a second beaten egg, and coat again, pressing the crumbs on.
Press each side with the side of a knife to even the edges.
Rest about 15 minutes before frying, or refrigerate, or freeze in a single layer and then bag.
Fry in batches in medium-hot oil over medium-low heat without crowding; turn after a few minutes and fry until golden brown. Drain on a paper-towel-lined tray on a wire rack.
- 2 heaped tsp mayonnaise
- 2 heaped tsp yogurt
- ½ tsp mustard sauce
- sugar
- salt
For the dip, mix 2 heaped teaspoons each mayonnaise and yogurt, 1/2 teaspoon mustard sauce, chopped coriander, a little sugar and salt.