Crispy Cod Fingers
Source of Recipe
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List of Ingredients
� 900g / 2 oz skinned cod fillets
� 2 eggs
� 100ml / 3 fl oz milk
� 225g / 8 oz flour
� 100g / 4 oz breadcrumbs
� grated zest of two limes
� 1 tsp dried oregano
� a pinch of salt
� 4 tbsp of vegetable oil
For the Tartare sauce
� 400ml / 14 fl oz mayonnaise
� 1 tsp lemon juice
� 1 tbsp chopped capers
� 1 tbsp mini gherkins, chopped
� 2 tbsp chopped parsley
Recipe
� Cut the cod fillets into quarters, and then into fingers (average about 3/5 fingers per quarter)
� Crack both eggs into a mixing bowl and whisk in the milk.
� Pour the flour into a separate bowl and the breadcrumbs into another
� Add the lime zest to the breadcrumbs, together with the dried oregano and a good pinch of salt
� Dip cod into flour, then egg mixture and finally breadcrumbs patting on firmly to form a coat.
� Then fry them off in batches in a large frying pan with the already hot oil, until golden brown on all sides.
� Out on kitchen towel when finished to soak up excess oil.
� Serves with peas and tartare sauce
� To make the tartare sauce, simply combine all the ingredients
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