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  • 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

Lemon Dip

  • 2 tbsp mayonnaise
  • 2 tbsp Greek yoghurt
  • 1 tsp lemon juice
  • a pinch of salt to season (optional)


  1. Cut the fish into little finger-sized pieces. Cover and set aside in the fridge.
  2. 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).
  3. Beat the egg in a bowl with a pinch of salt. Spread the flour out on a separate plate.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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