Check out this delicious recipe by Annabel Karmel’s for Krispie Fish Fingers with Lemon-Mayo Dip on The Carousel.
Makes 6 – 8 portions
- Suitable from 12 months
- Suitable for freezing (uncooked)
INGREDIENTS
225g skinless sole or plaice fillets
45g Rice Krisipies
3 tbsp parmesan cheese, freshly grated
¼ tsp paprika
Freshly ground black pepper
2 tbsp plain flour
1 egg, beaten
2 – 3 tbsp sunflower oil, for frying
For the dip
2 tbsp mayonnaise
2 tbsp Greek yoghurt
1 tsp fresh lemon juice
METHOD
1 Cut the fish into finger-size pieces. Cover and place in the fridge.
2 Put the Rice Krisipies, parmesan and paprika in a food processor and whiz to fine crumbs.
3 Transfer to a plate and stir in a little black pepper. Spread out the flour on a separate plate.
4 Toss each of the fish pieces in the flour, dunk in the egg and roll in the Krispie crumbs until well coated. Place them on a clean plate. Cook them straight away or freeze.
5 To cook, heat the oil in a large frying pan and add the fish fingers. Fry for one and a half to two minutes on each side, until golden and cooked through.
6 Transfer to a plate lined with kitchen paper to cool slightly before serving.
7 To make the dip, mix all of the ingredients together in a small bowl. Serve with the fish fingers.
The Carousel thanks Annabel Karmel for this recipe.
