Fish Fingers and White Sauce

  • Difficulty: Basic
  • 25 minutes
  • 2 servings

Crispy fish fingers anyone? We’ve used some pangasius for this recipe, but any other white fish will do just fine. Coat the fish with flour, egg wash, and breadcrumbs before frying it. To spice things up, we’ve added turmeric to the flour and dried herbs to the breadcrumbs. Serve the fingers with a white sauce made with cream cheese, spring onion, carrots, and chives.

Ingredients Needed for Fish Fingers and White Sauce

½ cup cream cheese
1 large carrot, shredded
1 spring onion, chopped
2 tablespoons of chives, chopped
¼ cup sweet chili sauce
1 teaspoon lime zest
1 tablespoon lime juice
salt
pepper
7 ounces of pangasius or 2 pangasius fillets
1 teaspoon turmeric
1 cup flour
2 eggs
2 tablespoons of milk
1 cup breadcrumbs
1 tablespoon dried thyme
vegetable oil for frying
1 ounce lettuce
3 limes slices

How to Cook Fish Fingers and White Sauce

  1. Add the cream cheese, carrots, spring onion, chives, sweet chili sauce, some lime zest and lime juice to a bowl. Season with salt and pepper. Mix everything.
  2. Cut the fillets lengthwise, then cut in half each piece.
  3. Mix the flour and turmeric on a plate.
  4. Make the egg wash, by beating the two eggs and mixing them with the milk.
  5. Mix the breadcrumbs with the dried thyme.
  6. Coat the pangasius chunks with flour, then with egg wash, and finally with breadcrumbs.
  7. Heat enough vegetable oil in a skillet over medium heat. Cook the pangasius until crispy and golden brown.
  8. Add the fish fingers on a bed of lettuce leaves and garnish them with lime slices. Serve with the white sauce.

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