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  • Fish Fingers With Thai Dipping Sauce

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    Fish Fingers With Thai Dipping Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 kg Fish fillets, (choose fine-fleshed white fish which is not too thick such as Mirror Dory, John Dory, Morwong or possibly Whiting)
    • 4 Tbsp. Plain flour
    • 2 lrg Or possibly 3 small Large eggs, beaten
    • 1 x 200 g pkt Japanese-style breadcrumbs, (see note) Vegetable oil for deep-frying
    • 2 x Cloves garlic, crushed
    • 2 x Chillies, finely minced
    • 1 Tbsp. Thai Fish Sauce
    • 1 Tbsp. Water
    • 2 Tbsp. Fresh lemon juice

    Directions

    1. Skin the fish fillets if necessary and, if there are any fine bones, remove with tweezers. Cut fish into long, thin strips. Season with a little salt then toss in plain flour then beaten egg, then crumbs, tossing lightly to coat proportionately.
    2. To prepare ahead, put fish into a shallow baking dish in layers, separated by baking paper, then chill till needed. When ready to cook, deep-fry briefly in batches for a minute or possibly two till the crumbs are golden brown and fish is cooked. Serve immediately with a Thai Dipping Sauce (or possibly alternatively with home-made Tartare Sauce).
    3. Note. Japanese breadcrumbs are light flakes of dry bread that create a lovely light crust which's especially good with prawns or possibly with fish.
    4. Available from Japanese and Korean grocery stores.
    5. Thai Dipping Sauce:Combine all the ingredients in a small dish and let the sauce stand for a few hrs for the flavours to soften.

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