Home Made Fish Fingers
Makes: approximately 20
2 cups breadcrumbs
2 tablespoons lemon juice
2 tablespoons lemon zest
1 tablespoon chopped fresh parsley
500g white fish, cut into 1cm strips
¹⁄³ cup plain flour
2 eggs, lightly whisked
¼ cup olive oil
Tomato sauce, to serve
Salt and freshly ground black pepper, to taste
1. In a large bowl combine breadcrumbs,
lemon juice, lemon zest and parsley.
Season to taste with salt and pepper.
2. Dip the fish into the flour, eggs and then
the breadcrumb mixture.
3. Heat the oil on MEDIUM heat.
4. Add fish to the heated oil. Cook for 2-3
minutes or until the breadcrumbs are
golden and the fish is cooked.
5. Serve hot with tomato sauce.
Tandoori Salmon with Riata Sauce
Makes: 6 servings
6 cloves garlic, crushed
6 long green chillies, finely chopped
1½ cups unsweetened Greek yoghurt
2 tablespoons grated ginger
1 tablespoon smoked paprika
1 tablespoon white vinegar
1½ teaspoons garlic powder
1½ teaspoons ground cardamom
1½ teaspoons ground cinnamon
1½ teaspoons ground cloves
1½ teaspoons ground ginger
6 x 150g pieces salmon, skin-on, bones
removed
Riata Sauce:
1 cup Greek yoghurt
2 tablespoons chopped fresh coriander
1 teaspoon garam masala
½ small Lebanese cucumber, peeled, finely
chopped
Salt and freshly ground black pepper, to taste
1. In a large bowl combine all of the
ingredients, except the salmon. Stir until
smooth.
2. Place salmon in the yoghurt mix. Cover and
refrigerate for at least 2 hours.
3. Remove excess yoghurt mixture from
salmon.
4. Heat the frypan on MEDIUM/MAX heat.
5. Place salmon in frypan. Cook for 3-4
minutes on each side. Set aside to rest.
6. Riata: Combine all ingredients in a small
bowl. Season with salt and pepper.
7. Serve salmon with a dollop of riata.
Frypan Recipes continued
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