Crunchy Fish Stick

Crunchy Fish Stick

300 g fillet of snapper, cut into 3x1x1 cm
1 clove garlic, grated
1 tablespoon lemon juice
½ tsp pepper powder

cooking oil
2 tbsp plain flour
A chicken egg white, beaten off
150 g coarse flour PANIR
Sauce, stir together:
100 ml bottled mayonnaise
1 tablespoon lemon juice
1 teaspoon mustard
½ tsp pepper powder
1 teaspoon salt


* Stir in fish pieces with garlic, lemon, pepper and salt until blended.
* Rub the flour until blended.
* Dip in egg whites then dredge in flour until blended PANIR.
* Let stand until slightly dry.
* Fry in hot oil and lots of it to dry.
* Remove and drain.
* Serve with sauce.

For 6 people

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