Fish Fingers

INGREDIENTS:

Fish Fillets (Boneless Barramundi, Basa, or Tilapia)
Lemon Juice, 1 tbsp
Salt to taste
Black Pepper Powder 1/2 tsp
Red Chili Powder 1/2 tsp
All-purpose Flour 1/2 cup
Water 1/2 cup
Panko Breadcrumbs 1 cup
Cornflakes 1/2 cup (lightly crushed)
Oil as needed for frying

METHOD:

Serving size: 5-6

Cut the fish fillet into finger-like strips, about 1–1.5 cm wide and 6–8 cm long.

Toss the fish fillets gently with salt, lemon juice, chili powder, and black pepper. Let it rest for 15 minutes.

Combine flour, water, salt, black pepper and red chili powder to make a smooth slurry.

Mix breadcrumbs and cornflakes into a plate.

Dust each fish fillet lightly with dry flour (optional, but it helps the coating stick).

Dip into the slurry and roll in the panko-cornflakes mixture. Press gently so the coating adheres well.

Let the breaded fish fingers rest in the fridge for 15-30 minutes.

Shallow-fry or deep-fry the fish fingers on medium heat, in batches, until golden and cooked through.

Bake in a preheated oven at 200°C for 15–20 minutes, turning halfway through, until they turn crisp and golden brown.

Enjoy hot with lemon wedges and your choice of either garlic mayo, tartar sauce, sweet chili sauce, or ketchup.

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