This is an all-time fav in my family , who doesn't love crispy fried fish esp while it's hot and the dip is really delish too . I make this very often as it is easy to put together and also you can freeze them too . The fish is subtly spiced and coated in panko breadcrumbs as this makes it extra crunchy and the zest , tangy dip is the perfect accompaniment to it so here goes.....................
INGREDIENTS
2 large fish fillets cut into fingers
1/2 cup plain flour
1/4 tsp chilli powder
1/2 tsp coarsely ground black pepper
salt to taste
1 egg plus a little water mixed
1 cup Panko breadcrumbs
oil for frying
for the dip
1/2 cup low-fat mayonnaise
2 tbsp yoghurt
3 tbsp tahini paste
zest of a lemon
juice of half a lemon
2 tbsp chopped parsley
METHOD
Mix the flour and the spices together very well .
Dust the fish in the flour mix , egg wash and then finally the breadcrumbs .
Fry them in oil till they are golden and crisp .
To make the dip , mix all the ingredients together and serve with the fried fish .
NOTE
If you don't find panko breadcrumbs , normal bread crumbs is fine .
To freeze the fish , coat them as said above and lay them out on the tray and pop it in the freezer for about half an hour and then pop them in the bag and freeze them till you are ready to use .
You can freeze them for about a week .
INGREDIENTS
2 large fish fillets cut into fingers
1/2 cup plain flour
1/4 tsp chilli powder
1/2 tsp coarsely ground black pepper
salt to taste
1 egg plus a little water mixed
1 cup Panko breadcrumbs
oil for frying
for the dip
1/2 cup low-fat mayonnaise
2 tbsp yoghurt
3 tbsp tahini paste
zest of a lemon
juice of half a lemon
2 tbsp chopped parsley
METHOD
Mix the flour and the spices together very well .
Dust the fish in the flour mix , egg wash and then finally the breadcrumbs .
Fry them in oil till they are golden and crisp .
To make the dip , mix all the ingredients together and serve with the fried fish .
NOTE
If you don't find panko breadcrumbs , normal bread crumbs is fine .
To freeze the fish , coat them as said above and lay them out on the tray and pop it in the freezer for about half an hour and then pop them in the bag and freeze them till you are ready to use .
You can freeze them for about a week .
