Rice Krispie fish fingers with tangy mayo
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Marcello Tully replaces breadcrumbs with Rice Krispies in this quirky fish fingers recipe, giving an exciting bubbly, crunchy finish. A tangy lemon and chive mayonnaise is the perfect dip for these cod bites, and a great way to learn to make homemade mayo.
First published in 2015
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Ingredients
Metric
Imperial
Fish
- 1000g of cod, 4 fillets
Mayonnaise dip
- 1 egg yolk
- 1/2 garlic clove, crushed
- 1/2 tsp English mustard powder
- 105ml of vegetable oil
- 1 tsp white wine vinegar
- 1 tsp lemon juice
- 1 tsp chives, chopped
- 1 pinch of salt
- 1 pinch of black pepper
Coating
- 45g of Rice Krispies
- 2 tsp sesame seeds
- 1 egg
- 3 tbsp of plain flour
- 1/2 tsp smoked paprika
- 2 tbsp of sunflower oil
- 1 pinch of black pepper
SAVE RECIPE
Method
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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