The fish finger is my daddy’s one of the favorite fries. Honestly, when he himself makes it, it turns out very yummy. Whenever we plan to make fish finger in our house, my father gets the charge of preparing it. Being a daddy’s little girl, I planned to make it and give a big wow to my dad. So hurry up to get started.
The fish finger is my daddy’s one of the favorite fries. Honestly, when he himself makes it, it turns out very yummy.
- 3 oz (85 gram) White breadcrumbs
- 14 oz (400 gram) Skinless sustainable white fish sliced into 12 strips
- 1 Egg beaten
- 1 Lemon zest and juice
- 1 teaspoon Dried oregano
- Olive oil for deep frying
- Salt to taste
- Pepper to taste
- 14 oz (400 gram) Frozen peas boiled and cooled
- 3.5 oz (100 gram) Leaf spinach
- 4 tablespoon Mayonnaise
- Lemon juice
- ½ tablespoon Olive oil
First marinate the fish strips with lemon juice, salt, and pepper for 2 hours inside the refrigerator.
After taking out the fish strips from the refrigerator, heat a deep pan with oil on high flame and let the oil to get heated.
In the meanwhile, in a dish pour the beaten egg.
Then pip the breadcrumbs on to a plate.
Mix the lemon zest into the breadcrumbs along with oregano and pepper.
Now dip the fish strips into the egg and roll them in the breadcrumbs.
Now when the oil turns hot, transfer the fish strips on the oil.
Stir them occasionally until they turn golden.
When it is done, drain the excess oil on a paper towel and keep them aside.
Meanwhile, mix the mayo with the squeeze of lemon juice.
Toss the spinach leaves and peas with lemon juice and remaining oil.
Serve the fish finger with the spinach and peas mixture and a spoonful of lemony mayo.
Who doesn’t like crispy hot fish finger… I formerly told it’s my dad’s recipe and today after making it I’m getting the same old feeling. I’m pretty sure that after having this my dad will be overwhelmed with joy by recalling those days when he used to prepare it for us after coming back from office.
|Dietary Fiber||2 g|