Krispie Fish Fingers
Double coat the fish to make a super crisp coating which will wow the entire family. Homemade fish goujons have never tasted so good!
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- 225 g skinless dole 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
- 2 tbsp mayonnaise
- 2 tbsp Greek yoghurt
- 1 tsp lemon juice
- a pinch of salt to season (optional)
- 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 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.