Rice Krispie fish fingers with tangy mayo

PT40M

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Ingredients

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Fish

  • 1000g of cod, 4 fillets

Mayonnaise dip

Coating

1
For the mayonnaise, combine the egg yolk, crushed garlic, mustard powder and a pinch of salt and pepper in a bowl and whisk
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
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
8
In a separate bowl, beat the egg to make egg wash
9
In another large bowl or plate, pour in the flour and season with paprika and 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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