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Crunchy fish goujons and wedges

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, H
MineralsSelenium, Iodine, Fluorine, Manganese, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup plain flour

  2. 1 egg, beaten

  3. 2 tablespoons milk

  4. 2 cups fresh breadcrumbs

  5. 1 teaspoon dried Italian herbs

  6. 500g boneless basa fish fillets, cut into fingers

  7. oil for shallow frying

  8. home-made wedges, 150g mixed salad leaves, aioli (see tip) to serve

Instructions Jump to Ingredients ↑

  1. In 3 separate bowls, place flour, combined egg and milk, then breadcrumbs mixed with herbs.

  2. Dust fish in flour, shaking off excess. Dip in egg mixture then roll in crumbs to coat. Transfer to a tray. Chill 10 minutes.

  3. Heat oil in a large deep-frying pan. Fry fish 1-2 minutes each side, until golden and cooked through. Drain on paper towel. Serve with wedges, salad and aioli.

  4. TOP TIP To make aioli, combine ½ cup whole egg mayonnaise with 2 teaspoons lemon juice and 1 clove garlic, crushed. Season to taste.

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