Total Time
24mins
Prep 4 mins
Cook 20 mins

I think this was originally a Kraft recipe. This sauce is lovely, it's creamy but with a kick from the curry powder. The sauce also goes well over steamed broccoli as a side to this.

Ingredients Nutrition

Directions

  1. Remove skin from fish & sprinkle with lemon juice.
  2. Melt butter in a pan, add curry powder & flour & stir for a few minutes.
  3. Slowly stir in the milk and cook stirring for 1/2 minute.
  4. Stir in mayonnaise, salt, pepper & sour cream, simmer for one minutes & add parsley, set aside until needed.
  5. Cut fish into bite sized pieces & coat with seasoned flour, dip into egg which has been combined with water and coat with breadcrumbs.
  6. Deep fry fish in hot oil until golden & tender, drain & serve with sauce which has been reheated.

Reviews

(4)
Most Helpful

What a different addition to my fish repertoire! I did find the sauce just a little thick for our likings so I added some more milk, plus I added a little lemon juice to the sauce to pick it up a bit. I steamed the fish and served it with salad and jacket potatoes.

Chickee October 13, 2008

My toughest critic Russell was totally gobsmacked by this dish. He just loved it. We crumb fish quite often, but the deliciously creamy curry sauce takes it to another level-thanks Mandy for a recipe we'll make again soon. I think the sauce would work well with most veg and any sort of crumbed schnitzel or seafood (calamari or prawns). EDITING TO ADD I made this again last night (27/7/08) and got to thinking if you wanted a change, you could useleon pepper, peri peri spice mix, or cajun/creole spice mix. I reckon they'd also be good with fish and could be used in similar amounts to the curry powder.

JustJanS July 27, 2008

Amber caught a fish and I caught two in our lake yesterday so we filleted them up and made this delicious recipe. To make it into a bigger meal for us all I also steamed some veggies. The sauce went fabulously over everything and was enjoyed by all the family.

Jewelies July 26, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a