Fish Fingers Asia
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 mango (s)
- 2 tablespoons oil
- 0.5 teaspoon ½ curry paste, yellow
- possibly curry powder
- 500 g fish fillet (s)
- Lemon juice
- salt and pepper
- some flour for turning
- 2 piece (s) egg (s)
- 150 g desiccated coconut
- Clarified butter for frying
- 100 g sour cream or crème fraîche
Print Recipe
Pin Recipe Instructions
- Peel the mango, cut the flesh along the stone and dice. Fry the mango cubes in oil, stir in curry paste and possibly some curry powder and let everything cool down.
- Cut the fish into 3 cm thick strips. Season with salt, pepper and lemon juice. Turn in the flour, pull through the beaten eggs and turn in the desiccated coconut. Fry in plenty of hot clarified butter for approx. 3 - 4 minutes. Drain on kitchen paper.
- Mix the curry mango with the sour cream or crème fraîche and serve with the fish fingers.
- This goes well with rice or baguette.
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