| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 4 | Servings | ||
INGREDIENTS
| 4 | Plaice or sole fillets | |
| Salt and freshly ground | ||
| black pepper | ||
| 1 | Medium-size egg | |
| 1 | t | Dried mixed herbs |
| 100 | g | Natural colour dried |
| breadcrumbs 3 1/2oz | ||
| 2 | t | Ground paprika |
| 200 | Oil for frying, 7 floz | |
| 1 | Lemon, cut into quarters | |
| Fresh sprigs of parsley | ||
| 2 | T | Mayonnaise |
| 4 | T | Tomato ketchup |
INSTRUCTIONS
Using kitchen scissors, cut the fish into long strips across the grain. Season with salt and pepper. Break the egg into a shallow bowl. Add the mixed herbs and beat with a fork. Mix in the fish strips. Put the breadcrumbs and paprika into a plastic food bag. Add 3 or 4 strips of fish and gently shake the bag to coat the fish strips evenly. Lay the coated strips of fish on a large plate. Repeat with the rest of the fish, just coating a few pieces at a time. Chill the fish in the fridge for about an hour, to set the crumbs. Mix the mayonnaise and tomato ketchup together. Heat the oil in a deep frying pan for 3 - 5 minutes. It is hot enough when a cube of bread browns in 30 seconds. Carefully place a few strips of fish into the oil with a fish slice. Cook for 2 or 3 minutes, turning once, until golden brown. Remove with the fish slice and drain on kitchen towels. Fry the rest of the fish, reheating the oil in between. Serve on a plate with the lemon quarters and garnish with parsley. Serve the tomato sauce in a small dish. Converted by MC_Buster. NOTES : Delicious home made fish fingers with a spicy dip. Converted by MM_Buster v2.0l.
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