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Chunky fish fingers with cheat's lemon aioli
Chunky, crunchy fish fingers given a make-over. Using sustainable white fish and serving with cheat's lemon aioli, this childhood favorite is given new life.
Course
Fish, Lunch, Main, Starter
Prep Time
10
minutes
minutes
Cook Time
2
minutes
minutes
Total Time
12
minutes
minutes
Servings
2
-4
Calories
1614
kcal
Author
Alida Ryder
Ingredients
500
g
firm white fish
(Cob, Halibut, Snapper)
1
cup
flour
salt & pepper to taste
2
eggs
beaten
1.5
cups
breadcrumbs
Alternatively use cracker crumbs
to serve
1
cup
mayo
juice of 1 lemon
1
small garlic clove
crushed
salt & pepper
Instructions
Heat enough oil for deep frying in a medium saucepan.
To make the fish fingers, slice the fish into 'fingers' approximately 3cm wide.
Place the flour, eggs and crumbs in separate bowls.
Dredge the fish first in flour, ensuring it's well covered then place into the egg and finally into the crumbs.
When the oil is hot, fry the fish for 1-2 minutes until golden brown and cooked through.
Remove from the oil and drain.
To make the lemon aioli, mix the mayo with the lemon juice, garlic and seasoning.
Serve the fish fingers with the aioli and extra lemon wedges.
Nutrition
Calories:
1614
kcal
|
Carbohydrates:
107
g
|
Protein:
74
g
|
Fat:
97
g
|
Saturated Fat:
17
g
|
Cholesterol:
335
mg
|
Sodium:
1498
mg
|
Potassium:
1063
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
310
IU
|
Vitamin C:
0.5
mg
|
Calcium:
216
mg
|
Iron:
9.2
mg