Simply Delish - Fish Fingers

Recipe from AFC site by Adam Liaw Food for footy players


Fish Fingers


600g ling fillets (or other firm, white-fleshed fish)
¼ cup flour
½ tsp paprika
a pinch of salt
a pinch of black pepper
1 egg
1 cup breadcrumbs
oil for deep frying

Cucumber Salsa

½ cup cucumber, peeled and diced
1 tbsp salt
2 roma tomatoes
¼ red onion, finely diced
juice of half a lime
1 tsp green chilli, finely diced (optional)
1 tbsp chopped coriander
a pinch of castor sugar
a dash of fish sauce

Compliments AFC Website

Yoghurt Sauce

1 tbsp greek-style yoghurt
1 tbsp sour cream
1 tbsp mayonnaise
½ tsp honey
salt
black pepper


Method

For the Cucumber Salsa, mix together the cucumber and salt and drain in a colander in the fridge for 20 minutes. Cut a cross into the base of the tomatoes, blanche for 10 seconds in boiling water and peel. Remove the seeds and finely dice the flesh. Rinse the cucumber well in cold water and combine with the remaining ingredients and leave in the fridge for at least 30 minutes.

For the Yoghurt Sauce, combine all the ingredients in a bowl and set aside.

To make the Fish Fingers, slice the ling fillets into strips about 10-12cm long and 3cm wide. Mix together the flour, salt, pepper and paprika. Lightly beat the egg. Preheat some oil for deep frying to 180C. Dip each fish slice first into flour, then into egg and finally into the panko breadcrumbs. Deep fry for 3-4 minutes until the crumbs are golden brown and the fish is cooked through. Drain on a wire rack and season again with a little more salt.



To assemble the open sandwiches, spread a thick slice of sourdough with a generous amount of Yoghurt Sauce, add some lettuce and 1 or 2 fish fingers and then top with a spoon of the cucumber salsa.

Tried and tested!
Enjoy
KB and Whitesnake