The kids will love dipping these crispy fingers in the tangy-herby dip.Serves 3 Prep Time 1 hour Cooking Time 7 minutes
For the cilantro-lemon mayonnaise 1/2 cup mayonnaise1 teaspoon lemon juice 2 tablespoons sour cream2 tablespoons cilantro leaves and stem, chopped1/2 teaspoon mustardsalt and pepper, to taste For the fish 250 grams fish fillets, sliced into thick strips juice of half a lemon 1/2 teaspoon garlic, minced really fine2 tablespoons sour cream salt and pepper to taste1 cup all-purpose flour 2 egg whites Japanese breadcrumbsoil for deep-frying
1 Make the cilantro-lemon mayonnaise: Mix all ingredients until well incorporated. 2 Marinate fish in lemon juice, garlic, sour cream, salt and pepper for 20 to 30 minutes. 3 Dredge fish in flour, egg white, and Japanese breadcrumbs. Chill for 30 minutes. 4 Heat oil and deep-fry fish until golden brown. Serve with cilantro-lemon mayo.
Photography by David Hanson | Recipe & Demonstration by Pauline Lagdameo of International School for Culinary
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