Tuesday, October 16, 2007

Crispy Fish Fingers with Tomatoes and Roasted Garlic Dip

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Crispy Fish Fingers with Tomatoes and
Roasted Garlic Dip


8 pcs fish fillets (abt 80 gm each)
Salt and pepper
A few drops of Worcestershire sauce
Flour for dusting
Egg wash (whole egg lightly beaten)
Coarse bread crumb (Panko)
Oil for deep frying

10 cloves whole garlic, washed and dry up
4 tbsp extra virgin olive oil
½ tsp salt
8 tbsp mayonnaise
1 medium tomato, deseeded and diced
2 tbsp chopped parsley


1. Season fish fillets with salt, pepper and Worcestershire sauce. Dust fillets with flour, dip in egg wash and dredge through the breadcrumbs.

2. Toss garlic cloves with olive oil and salt. Roast garlic in a slow oven at 150C for 45 minutes. Remove skin and blend into a fine paste.

3. Mix garlic paste (at least 1 tbsp or more) with mayonnaise and chopped parsley. Heat oil and deep fry fish fillets till crispy. Garnish dip with tomato dices and serve with fish fillets.

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