Fish Fingers with Garlic Mayo
Serves
Class="fa Fa 8
People
Time Prep
5
Minutes
Time Cooking
10
Minutes
CUISINE
Irish
COURSE
Main
Method
To Mayonnaise And The Garlic Season Add Taste To The
Fry Heat In To Deep A The Oil 180˚c/350°f
Well Pepper The Fingers And Black Your Seasoned The Fish, Then, Evenly With Pat Beaten Into Gently Crumbs Firm Into Finally The To Of Choice Season Of Freshly Dip Flour Up…! With The And First Egg Over And Then Fish Ground The All Salt Coat
Heat Over Pan Medium Clarified Olive Some Frying A Or Heat Oil In Butter Wide A
The Through Centre On Crispy On Into The Cooked Outside Golden Until The And And Drain Cook Fish Fingers Kitchen Paper
Gem Them Leaves, To Little In Of Add Dollop Love I Enjoy A Wrap Choice Mayo Or Lettuce And Crunchy (aioli) Mayo Of Your Garlic
Ingredients
Approximately X Fresh 11 1/2 3cm Pollock Haddock, Or 1 Fingers Into Pieces Inch) 5 1/4 8 Cut Hake X (4
Pepper Freshly Black Salt Ground And
With White Cayenne Ground Seasoned Salt, And Well A Little Freshly Smoked Pepper (optional) Flour, Paprika Or
The for Wash: Egg
3 Beaten Free A Eggs 2 And Milk Organic Little Range,
Dried White Panko Breadcrumbs Or
to Serve:
Lettuce Gem Little Crunchy Leaves
Garlic for The Mayo:
(8oz) Homemade 225g Mayonnaise
4 Garlic Crushed Cloves (depending 1 On Size)
Method
Taste Add Season To And Mayonnaise Garlic To The The
Deep Heat To Oil Fry The A In 180˚c/350°f
Of Into Season Fingers Ground The Salt With The Gently The Pat Seasoned Fish Dip With Crumbs Evenly First Coat Finally Of And Your Into Flour The Then, Well Black And And Beaten Pepper Freshly Firm Choice Fish, To Then Over Up…! The Egg All
Wide Pan Heat Medium In A Butter Or Over A Heat Olive Some Clarified Oil Frying
Kitchen Drain Centre Through Fish Golden Fingers The The Cook And The Crispy Paper On Until Cooked On Outside Into And
Of I Lettuce Wrap Leaves, A Add In Your Gem And (aioli) Them Little Or Dollop To Mayo Mayo Love Of Enjoy Crunchy Choice Garlic