A healthy, fresh take on fish fingers that have a lovely crunch from the almonds and puffed quinoa.
Serves: 4
INGREDIENTS
450 grams firm white fish fillets, cut into long fingers
Crumbs
½ cup ground almonds
¾ cup puffed quinoa
3 tablespoons dukkah
2 tablespoon chia seeds
sea salt and ground pepper
To cook
¾ cup brown rice flour
2 eggs, lightly beaten
olive oil and butter, for cooking
To serve
Green Goddess Dressing, see recipe below
lemon wedges, mint leaves and coleslaw
Green Goddess Dressing
½ cup plain yoghurt
½ cup sour cream,
2 cloves garlic, crushed
3 tablespoons capers, well drained
zest 1 lemon
½ cup tightly packed herbs, use any combination of parsley, coriander, mint and basil
sea salt and ground pepper
METHOD
Combine all the crumbs ingredients in a shallow dish and season.
Put the brown rice flour and eggs in separate dishes and season both with salt and pepper. Dip the fish first in the flour, then in the egg, letting the excess drip off. Coat in the crumb mixture, pressing it on gently to adhere.
Heat a little olive oil in a sauté pan, then add a small knob of butter. Cook the fish over a medium heat until golden and just cooked through, about 3–4 minutes depending on the size of the fillets. Drain on kitchen towels.
To serve: Arrange fish on a platter and serve with the Green Goddess Dressing, lemon wedges, mint leaves and a bowl of coleslaw.
Green Goddess Dressing
Place all the ingredients in a food processor, season generously and blend until smooth and bright green. Makes about 1¼ cups
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