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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