Crisp Spiced Fish Fingers
This crispy haddock recipe brings a delightful mix of flavors and textures to your plate. Tender haddock fillet is coated in a crisp cornflour and polenta mix, then pan-fried until golden and crunchy. Served with a zesty and aromatic Thai-inspired sauce made with red chilli, basil, soy sauce, and a splash of lime juice, this dish is a perfect harmony of savory and tangy notes. Enjoy it over a bed of fragrant Thai rice for a satisfying and flavorsome meal.
— Constant Cookbook
Ingredients
- 300g chunky haddock fillet
- 2 tsp cornflour
- 2 tsp polenta
- 3 tbsp sunflower oil
- ½ red chilli , finely sliced
- 12 basil leaves , torn, plus a few extra leaves to serve
- 3 tbsp soy sauce
- juice ½ lime , plus lime wedges to serve
- 100g Thai fragrant rice
Instructions
- Cut the fish into pieces approximately 5 x 10cm. Pat dry with some kitchen towel. Mix the cornflour and polenta on a plate and season with salt and pepper. Add the haddock and turn to coat in the mixture.
- Heat 2 tbsp of the oil in a large frying pan and add the haddock fingers. Cook for 5-8 mins, turning occasionally. Remove from the pan and drain on kitchen paper. Keep warm.
- Wipe out the pan with kitchen towel. Return to the heat and add the remaining oil. Add the chilli and cook for 1 min, then remove from the heat and add the basil, soy and lime juice.
- Cook the rice for 10-12 mins, until tender. Drain well and serve with the haddock fingers, spicy sauce, lime wedges and a few basil leaves.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 309 calories
- Fat Content: 18 grams fat
- Carbohydrate Content: 9 grams carbohydrates
- Sugar Content: 18 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 4.33 milligram of sodium
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