Ingredients
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500g Fish Fillet
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2 Large eggs
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2 tbsps Rosemary
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1 tbsp Garlic Powder
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2 cups Breadcrumbs
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0.5 tbsp Turmeric
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1 tbsp Black Pepper
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2 tbsps Ground Coriander
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A pinch Salt
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Cooking oilFor frying
Directions
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Steps
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1
Done
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PREPPING THE FILLETSlice the fillet along its length into strips then set aside. If the strips are too long, halve them. I went with Tilapia but suitable alternatives are the Nile perch, red and blue snapper fish. Into a bowl, add turmeric, coriander, salt, black pepper and breadcrumbs then mix it all nicely. This gives the coating some serious flavor punch as opposed to just breadcrumbs only. |
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2
Done
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THE GLUEIn a separate bowl, crack an egg then add some Rosemary and garlic powder. Whisk it all up into a consistent mix. This will not only act as the “glue” but also contribute to the layering the flavors. |
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3
Done
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COATINGOnce ready, dip the fillet strips in the egg mix, then transfer to the breadcrumb mix, and ensure each strip is nicely coated. Tap to shake off the excess. |
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4
Done
2 min
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DEEP FRYINGHeat some cooking oil in a pan then add the strips one by one ensuring they do not overlap. Fry for 2 minutes or so while turning to ensure the strips get cooked all round. Remember fish cooks pretty fast and tends to break when mishandled, so you might want to handle them with extra caution. Once cooked through, the strips attain a deep golden color. Remove from the pan, drain the excess oil then plate. |
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5
Done
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PLATINGI served mine with freshly made guacamole but tartar sauce is a great alternative too. You are allowed to go wild with the starch. I went with French fries. Try the recipe and share your results. I’d love to see what you guys whip up. |
