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Ingredients
- 500 g firm white fish fillets
- 1 cup panko breadcrumbs
- 2 cups cornflakes crushed
- 1/2 cup plain flour
- 2 eggs beaten
- 1 tsp fennel seeds toasted and crushed
- 1 tsp chilli flakes
- Sunflower oil to shallow fry
- Lemon wedges and green salad to serve
- TARTARE YOGHURT
- 1 Lebanese cucumber deseeded and chopped
- 1 cup thick Greek-style yoghurt 280g
- 2 tbs finely chopped dill
- Extra virgin olive oil to drizzle
Ingredients
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Instructions
- Cut the fish into 2 - 3cm thick slices.
- Combine the panko and cornflakes in a bowl, then place the plain flour and eggs in separate bowls and season each.
- Coat each piece of fish in the flour, then the egg, and finally the cornflake mixture. (For the adults, add fennel seeds and chilli flakes to the cornflake mixture.)
- Heat 1cm oil in a frypan over medium-high heat. In batches, cook the fish for 2 minutes per side or until golden and cooked through. Drain.
- For the tartare, combine ingredients, season and drizzle with oil. Serve fish fingers with tartare, lemon and green salad.
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