Everyday recipes

Crunchy fish goujons and wedges

Crunchy fish goujons and wedges

Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: Lunch, Main
Favourite flavours: Easy recipes
Convenience recipes: Budget, four or less

See more recipes in this Week's Woman's Day.
INGREDIENTS

½ cup plain flour
1 egg, beaten
2 tablespoons milk
2 cups fresh breadcrumbs
1 teaspoon dried Italian herbs
500g boneless basa fish fillets, cut into fingers
oil for shallow frying
home-made wedges, 150g mixed salad leaves, aioli (see tip) to serve
METHOD

  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.


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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