Ingredients
1kg boneless fresh white fish
⅓ cup plain flour (gluten-free)
2 eggs
lightly beaten
1 cup bread crumbs (gluten-free)
1 tbsp lemon juice
Finely grated rind of 2 lemons
1 cup vegetable oil
Equipment
- 1 bowl
- 1 whisk
- 1 frypan
- 1 paper towel
Instructions
- Slice the fish into 20 bites – about 2cm x 3cm.
- Place the flour in a bowl.
- Break eggs into another bowl and whisk to combine.
- Combine the crumbs and lemon rind in a third bowl.
- Place a fish finger in the flour bowl and cover well, dust off any excess.
- Dip the flour-coated fish bites in egg and then in the breadcrumb mixture.
- Repeat for remaining fish bites.
- Cover the base of a large frypan with oil and heat over high heat.
- Cook fish bites for 3-4 minutes each side until golden brown. I usually cook two batches.
- Drain on paper towel and serve immediately.
Notes
Tip
For partying purposes, prepare these in advance and freeze (as long as you are using fresh fish). Then fry in batches or cook in the oven at 210°C for 10-15 minutes.
Tip
My 3yo daughter loves helping make these –fingers (and kitchen) all covered in flour, egg sloshed everywhere and her fingers beautifully crumbed by the end of the process. Great fun!
Tip
Make these gluten-free using gluten-free flour and bread crumbs. I use poor unloved gluten free bread crusts (whizzed in the processor) or packaged gluten-free crumbs.
