Ingredients
-
500
-
1/2
-
1/2
-
1/4
-
-
2
-
1
-
1
-
1/2
-
-
-
-
-
-
Directions
Curried Fish Fingers,Fresh fish fingers with a delicate curry flavour. In NZ I like to use snapper but any firm white fish should be fine to use. A cheap meal if you catch your own fish 🙂 this is another from my old trusty (1970’s)Alison Holst cookbook.,Wonderful! I was a bit sceptical there was enough curry powder but it was just a great hint that didn’t overpower the fish. used some Australian Monkfish and I think it’s a great recipe for fish like that or Snapper as recommended that has a ‘medium’ amount of natural flavour. We enjoyed the full quantity as a main for two along with a salad and tartare for dipping.
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Steps
|
1
Done
|
Cut the Fish Fillets Lengthwise Into 3/4" (2cm) Strips, Then Crosswise Into Fingers. Cut Crosswise With the Knife at an Angle So the Fingers Taper at Each End. |
|
2
Done
|
Mix the Seasoning With the Water, Then Add the Egg. |
|
3
Done
|
Coat Fingers With Flour Then Egg Mixture Then Breadcrumbs For a Thick Coating. |
|
4
Done
|
For a Thinner Coater Just Dip in Egg Mixture and Then Breadcrumbs. |
|
5
Done
|
Stand Coated on a Rack For 15-30 Minutes If Desired For the Coating to Firm. |
|
6
Done
|
Cook the Fingers in 1/4" (5mm) of Oil in a Hot Pan For 2-3 Mins, Turning Once, Until the Coating Is Golden Brown. |
|
7
Done
|
Drain and Serve With Wedges of Lemon If Desired. |
