INGREDIENTS

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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