Name: Crunchy fish sticks
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 500 gram pin-boned flathead fillets; 3/4 cup seasoned plain flour; 3 eggs, lightly beaten; 2 cup panko breadcrumbs; 1 finely grated zest, plus lemon cheeks to serve; oil, for deep-frying; salad, aioli, to serve

Ingredients

500 gram pin-boned flathead fillets

3/4 cup seasoned plain flour

3 eggs, lightly beaten

2 cup panko breadcrumbs

1 finely grated zest, plus lemon cheeks to serve

oil, for deep-frying

salad, aioli, to serve

Method

1.Cut fish into 2cm thick, strips, 6cm in length.

2.Dust fish in flour, dip in egg and roll in combined breadcrumbs and lemon zest to coat. Arrange on tray and chill for 15 minutes.

3.Heat oil in a large heavy-based saucepan on high (temperature should reach 170°C), until a pinch of breadcrumbs sizzles as soon as it is added.

4.Deep-fry fingers in 3 batches, 2-3 minutes each, until crisp and golden. Drain on crumpled paper towels. Serve with lemon cheeks, salad and aioli.

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Ingredients

Method

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