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Annabel Karmel’s Krispie Fish Fingers with Lemon-Mayo Dip

Annabel Karmels Krispie Fish Fingers with Lemon-Mayo Dip
The Carousel The Carousel has been verified by Muck Rack's editorial team

Nov 23, 2021

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.

ABOUT THE AUTHOR

By The Carousel The Carousel has been verified by Muck Rack's editorial team

The Carousel is devoted to inspiring you to live your best life - emotionally, physically, and sustainably.

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