Preparation: 20 minutes
Cook: 4 minutes
Makes: 6 to 8 portions
Suitable for freezing
You will need:
½ pound skinless flounder or sole fillets
1 ½ cup Rice Krispies
3 tablespoons freshly grated Parmesan
¼ teaspoon paprika
salt and pepper, to season
1 teaspoon sesame seeds (optional)
2 tablespoons flour
2 to 3 tablespoons canola oil, for frying
For the dip
2 tablespoons mayonnaise
2 tablespoons Greek-style yogurt
1 tablespoon fresh lemon juice
a pinch of salt, to season (optional)
Cut the fish into pieces the size of a little finger. Cover and set aside in the fridge. Put the Rice Krispies, Parmesan, and paprika in a food processor and whiz to fine crumbs. Transfer to a plate, and stir in salt and pepper to taste and the sesame seeds, is using. Beat the egg in a bowl with a pinch of salt. Spread the flour on a separate plate.
Toss 3 or 4 of the fish pieces in the flour, dunk in the egg, and roll in the crumbs until well coated. Set aside on a clean plate and continue with the remaining fish. Cook immediately or freeze according to the instructions on the left.
Heat the oil in a large frying pan and add the fish sticks. Fry for 1 ½ to 2 minutes on each side, until golden and cooked through. Transfer to a plate lined with paper towels to cool slightly before serving.
To make the dip, mix all of the ingredients together in a small bowl. Serve with the fish sticks.
From Anabel Karmel's Top 100 Finger Foods