Rice Krispie Fish Fingers
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Kellogg's Rice Krispies make a tasty coating for fish, and I like to make these finger-sized goujons as they cook quickly and can be easily cooked from frozen. Another good coating to try is crushed cornflakes. Simply cut the fish into strips, coat in seasoned flour, lightly beaten egg and then crushed cornflakes and sauté until golden and cooked through. |
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You will need:225 g skinless sole or plaice fillets Lemon mayo dip MethodCut the fish into little finger-sized pieces. Cover and set aside in the fridge. Put the Kellogg's Rice Krispies, Parmesan and paprika in a food processor, and whiz to fine crumbs. Transfer to a plate and stir in salt and pepper to taste and the sesame seeds (if using). Beat the egg in a bowl with a pinch of salt. Spread the flour out on a separate plate. Toss three or four of the fish pieces in the flour then dunk in the egg and roll in the Krispie crumbs until well coated. Sit on a clean plate and continue with remaining fish. Cook immediately or freeze according to the instructions below. Heat the oil in a large frying pan and add the fish fingers. Fry for 1 1/2 –2 minutes each side, until golden and cooked through. Transfer to a plate lined with kitchen paper and cool slightly before serving. To make the dip, mix all of the ingredients together in a small bowl. If you like you can season the dip to taste with a pinch of salt. To freeze, lay the uncooked fish fingers on a baking sheet lined with cling film. Cover with cling film and freeze around 2 hours, until firm. Transfer to re-sealable plastic bags and cook as above, direct from frozen (the cooking time is the same). Not suitable for reheating.
Information Prep time 20 minutes
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