Equipment
Ingredients
fish fingers
- 1 egg
- 75 g breadcrumbs
- ½ g paprika, ground
- 250 g firm white fish, cut into bite-sized strips
- 15 ml vegetable oil
- 1 g salt
- 1 g black pepper
serving components
- 29 g mayonnaise
- 3 g curry powder
- 1 ml lemon juice
- 4 wholemeal pitta breads
- 1 cos lettuce, torn into pieces
Nutrition (per serving)
Method
Whisk the egg in a shallow bowl. In a separate mixing bowl, stir together the breadcrumbs, paprika, salt, and pepper.
Submerge the fish strips in the whisked egg. Transfer them to the breadcrumb mixture and press the coating firmly onto all sides of the fish.
Heat the vegetable oil in a large frying pan over medium-high heat. Fry the fish fingers for 2-3 minutes per side until the coating is golden brown and the fish reaches an internal temperature of 63°C (145°F).
Drain the cooked fish fingers on kitchen paper to remove excess oil.
Combine the mayonnaise, curry powder, and lemon juice in a small bowl until smooth.
Open the pitta breads and fill with torn lettuce and fish fingers. Drizzle with the curry mayonnaise and serve immediately.
Chef's Notes
- For an extra crispy coating, consider using panko breadcrumbs instead of standard ones. They provide a lighter, crunchier texture.
- Ensure your frying pan is adequately heated before adding the fish. This prevents sticking and ensures an even golden-brown crust.
- Don't overcrowd the pan when frying. Cook in batches if necessary to maintain oil temperature and achieve optimal crispiness.
- Taste and adjust the curry mayonnaise seasoning before serving. A pinch more salt, pepper, or a squeeze of lemon juice can make a big difference.
- For best results, serve the fish fingers immediately after frying while they are still hot and crispy.
Storage
Refrigerator: 2 days — Store fish fingers separately from pitta and sauce to maintain texture.
Freezer: 1 month — Freeze cooked fish fingers only.
Reheating: Reheat fish fingers in an oven at 180°C (350°F) or an air fryer until crisp.
