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Ingredients
225 g skinless sole or plaice fillets
45 g Rice Krispies
3 tbsp freshly grated Parmesan
¼ tsp paprika
1 tsp sesame seeds
1 egg
2 tbsp plain flour
2-3 tbsp sunflower oil, for frying
salt and pepper, to season
45 g Rice Krispies
3 tbsp freshly grated Parmesan
¼ tsp paprika
1 tsp sesame seeds
1 egg
2 tbsp plain flour
2-3 tbsp sunflower oil, for frying
salt and pepper, to season
Lemon Dip
2 tbsp mayonnaise
2 tbsp Greek yoghurt
1 tsp lemon juice
a pinch of salt to season (optional)
2 tbsp Greek yoghurt
1 tsp lemon juice
a pinch of salt to season (optional)
Method
- Cut the fish into little finger-sized pieces. Cover and set aside in the fridge.
- Put the Rice Krispies, Parmesan and paprika in a food processor, and whiz to fine crumbs. Transfer to a plate and stir in pinch of 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 or freeze immediately. 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.
- To cook, heat the oil in a large frying pan and add the fish fingers. Fry for 1½ –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.
