Rice Krispie fish fingers with tangy mayo

Rice Krispie fish fingers with tangy mayo

Rice Krispie fish fingers with tangy mayo

PT40M

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1
For the mayonnaise, combine the egg yolk, crushed garlic, mustard powder and a pinch of salt and pepper in a bowl and whisk
  • 1 egg yolk
  • 1/2 garlic clove, crushed
  • 1/2 tsp English mustard powder
  • 1 pinch of black pepper
  • 1 pinch of salt
2
Pour the oil in a jug and, whilst whisking the egg mix, gradually add a drop or 2 of oil to the bowl
  • 105ml of vegetable oil
3
Slowly add some more of the oil until the mix starts to thicken and emulsify. Then, add the white wine vinegar and whisk
  • 1 tsp white wine vinegar
4
Add the rest of the oil very gradually until it is all incorporated and the sauce resembles a mayonnaise
5
Mix in the lemon juice and chopped chives, set aside
  • 1 tsp lemon juice
  • 1 tsp chives, chopped
6
For the Rice Krispie fish fingers, cut the fish into finger-sized portions and set aside
  • 1000g of cod, 4 fillets
7
Add the sesame seeds and Rice Krispies to a large bowl. Use your hands to crush into a fine powder - keeping some Rice Krispies whole
  • 45g of Rice Krispies
  • 2 tsp sesame seeds
8
In a separate bowl, beat the egg to make egg wash
  • 1 egg
9
In another large bowl or plate, pour in the flour and season with paprika and black pepper
  • 2 tbsp of plain flour
  • 1/2 tsp smoked paprika
  • 1 pinch of black pepper
10
Coat the fish in the flour mix, shake to remove any excess. Dip into the beaten egg and then coat in the Rice Krispie/sesame seed mix. Repeat until each piece of fish is coated
11
Heat the oil in a frying pan over a medium heat. Once hot, add the fish fingers in batches and fry for one and a half to two minutes on each side, or until golden and cooked through
  • 2 tbsp of sunflower oil
12
Remove the fish from the pan and place on a plate covered with kitchen paper to absorb any excess oil. Serve with the tangy mayonnaise dip

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