750 g (1 1/2 lb) fish fillets
1/2 teaspoon curry powder
1/4 teaspoon celery salt
1/4 teaspoon onion or garlic salt
1 teaspoon water
1 egg
4 tablespoons plain flour
1 cup fine dry breadcrumbs
tartare sauce for serving (see below)
1/2 teaspoon curry powder
1/4 teaspoon celery salt
1/4 teaspoon onion or garlic salt
1 teaspoon water
1 egg
4 tablespoons plain flour
1 cup fine dry breadcrumbs
tartare sauce for serving (see below)
method
1. Cut the fish fillets into finger length pieces about 8 x 1 x 1 cm (3 x 1/2 x 1/2 inches) removing any bones.
2. Mix seasonings with water. Add egg and beat to mix well.
3. Coat the fish pieces with flour, then egg, then breadcrumbs.
4. Shallow fry for 2 to 3 minutes on each side in hot fat until golden brown. Do not overcook.
5. Drain well on absorbent paper and serve immediately with tartare sauce.
Cooking tip: Coating becomes firmer on standing.
Fish may be coated, covered and refrigerated for several hours before cooking.
2. Mix seasonings with water. Add egg and beat to mix well.
3. Coat the fish pieces with flour, then egg, then breadcrumbs.
4. Shallow fry for 2 to 3 minutes on each side in hot fat until golden brown. Do not overcook.
5. Drain well on absorbent paper and serve immediately with tartare sauce.
Tartare sauce
Blend 1/2 cup mayonnaise with 1 tablespoon each chopped gherkin, green olives and capers.Cooking tip: Coating becomes firmer on standing.
Fish may be coated, covered and refrigerated for several hours before cooking.
serving amount
serves: 4
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