Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 kg Fish fillets; (choose
- ; white fish that is
- ; not too thick such
- ; as Mirror Dory,
- ; John Dory, Morwong
- ; or Whiting)
- 4 tb Plain flour
- 2 lg Or 3 small eggs; beaten
- 1 200 g pkt Japanese-style
- Vegetable oil for
THAI DIPPING SAUCE
- 2 Chillies; finely chopped
- 1 tb Thai Fish Sauce
- 1 tb Water
- 2 tb Fresh lemon juice
- 2 Cloves garlic; crushed
Preparation
Skin the fish fillets if necessary and, if there are any fine bones, remove with tweezers. Cut fish into long, thin strips. Season with a little salt then toss in plain flour then beaten egg, then crumbs, tossing lightly to coat evenly. To prepare ahead, put fish into a shallow baking dish in layers, separated by baking paper, then refrigerate until needed. When ready to cook, deep-fry briefly in batches for a minute or two until the crumbs are golden and fish is cooked. Serve immediately with a Thai Dipping Sauce (or alternatively with home-made Tartare Sauce). Note. Japanese breadcrumbs are light flakes of dry bread which create a lovely light crust thats especially good with prawns or with fish. Available from Japanese and Korean grocery stores. Thai Dipping Sauce: Combine all the ingredients in a small dish and let the sauce stand for a few hours for the flavours to soften. Converted by MC_Buster. Per serving: 837 Calories (kcal); 7g Total Fat; (7% calories from fat); 179g Protein; 5g Carbohydrate; 430mg Cholesterol; 542mg Sodium Food Exchanges: 0 Grain(Starch); 24 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
