Prep 10 mins
Cook 5 mins
Fresh fish fingers with a delicate curry flavour. In NZ I like to use snapper but any firm white fish should be fine to use. A cheap meal if you catch your own fish :) this is another from my old trusty (1970's)Alison Holst cookbook.
- 500 g firm white fish fillets
- 1⁄2 teaspoon curry powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon paprika
- 2 teaspoons water
- 1 egg
- 1 cup dry breadcrumbs
- 1⁄2 cup flour (optional)
- Cut the fish fillets lengthwise into 3/4" (2cm) strips, then crosswise into fingers. Cut crosswise with the knife at an angle so the fingers taper at each end.
- Mix the seasoning with the water, then add the egg.
- Coat fingers with flour then egg mixture then breadcrumbs for a thick coating.
- For a thinner coater just dip in egg mixture and then breadcrumbs.
- Stand coated on a rack for 15-30 minutes if desired for the coating to firm.
- Cook the fingers in 1/4" (5mm) of oil in a hot pan for 2-3 mins, turning once, until the coating is golden brown.
- Drain and serve with wedges of lemon if desired.
Wonderful! I was a bit sceptical there was enough curry powder but it was just a great hint that didn't overpower the fish. I used some Australian Monkfish and I think it's a great recipe for fish like that or Snapper as recommended that has a 'medium' amount of natural flavour. We enjoyed the full quantity as a main for two along with a salad and tartare for dipping.
It works: in taste, texture and appearance (even with mistakes of using stale fish straight from fridge). No curry taste remains (for me) but adds a pleasing background 'note' (just like the Bass in a band) and the turmeric in the powder helps give a golden effect. I would now always add a dash to a fish batter. Panko breadcrumbs used for a crisp texture.