Fish Fingers Little Different
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g redfish fillet (s)
- 250 g shrimp (s)
- 2 shallot (s)
- 2 cloves garlic)
- 1 chilli pepper (s)
- 1 lime (s)
- 0.5 teaspoon ½ coriander
- salt and pepper
- Paprika powder
- 20 sheets pastry, (Yufka)
- Fat for deep-frying
Print Recipe
Pin Recipe Instructions
- Finely dice the fish and prawns. Peel and finely dice shallots and garlic. Halve, core and finely dice the chilli pepper. Finely grate the lime peel and squeeze out the juice.
- Mix the fish mixture with the shallots, garlic and chilli and season with the lime juice, the grated lime zest, salt, pepper, paprika and coriander.
- Lay out the yufka dough sheets and spread the fish mixture lengthways over them. Brush the edges of the pastry sheets lightly with water and roll the pastry sheets into long, thin rolls.
- Fry the fish rolls at 170 degrees until golden brown, drain on kitchen paper and serve hot.
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