8 whiting fillets
25 g (1 oz) plain flour
salt and pepper
1 egg, beaten
100 g (4 oz) sage and onion stuffing mix
2 - 4 tablespoons oil
25 g (1 oz) plain flour
salt and pepper
1 egg, beaten
100 g (4 oz) sage and onion stuffing mix
2 - 4 tablespoons oil
For the sauce
150 ml (1/4 pint) thick-set natural yogurt
50 g (2 oz) cucumber, diced
1 tablespoon wholegrain mustard
salt
cayenne
50 g (2 oz) cucumber, diced
1 tablespoon wholegrain mustard
salt
cayenne
Garnish
lime twists
dill sprigs
dill sprigs
method
1. Skin the whiting fillets and cut the flesh into fine strips. Mix the flour with the seasoning and use to coat the fish strips. Dip each fish strip into the beaten egg and then into the stuffing mix, pressing it on well.
2. Heat the oil in a frying pan, add the fish strips and fry them, turning once or twice, until golden and crisp. Drain on absorbent kitchen paper, transfer to a serving dish and keep warm. To make the sauce, mix all the ingredients together, seasoning to taste, and pour into a small serving bowl.
3. Serve as an accompaniment to the fish sticks. Garnish the fish sticks with lime twists and dill sprigs.
Cook's Tip
To dice cucumber, cut into three or four slices lengthways, then place these, one or two at a time, cut side down on the board. Cut into fairly thin strips lengthways, then across.
2. Heat the oil in a frying pan, add the fish strips and fry them, turning once or twice, until golden and crisp. Drain on absorbent kitchen paper, transfer to a serving dish and keep warm. To make the sauce, mix all the ingredients together, seasoning to taste, and pour into a small serving bowl.
3. Serve as an accompaniment to the fish sticks. Garnish the fish sticks with lime twists and dill sprigs.
Cook's Tip
To dice cucumber, cut into three or four slices lengthways, then place these, one or two at a time, cut side down on the board. Cut into fairly thin strips lengthways, then across.
serving amount
serves 4
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