Crispy Golden Fish Slices

Name: Crispy Golden Fish Slices
Total time: 40 min
Yield: 4
Cuisine: Asian
Ingredients: 0.5 cup Mayonnaise; 1 tablespoon Rice wine vinegar; 1 teaspoon Fish sauce; juice of Limes (half); 1 teaspoon sugar; 2 cups white Radish (grated); 2 scallions (chopped); 2 tablespoons Caper; 1 red chile pepper (finely chopped); 16 ounces White fish (cod, haddock or pollock); 0.333 cup All purpose flour; 2 eggs (beaten); 2.25 cups Panko (breadcrumbs); Oil (for deep frying); lemons (to garnish)

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Difficulty:

moderate

Difficulty

Preparation:

30 min.

Preparation

ready in 40 min.

Ready in

Calories:

626

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	626 kcal	(30 %)
Protein	39.41 g	(40 %)
Fat	32.48 g	(28 %)
Carbohydrates	42.68 g	(28 %)
Sugar added	1.05 g	(4 %)
Roughage	0.57 g	(2 %)

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more nutritional values

Vitamin A	145.44 mg	(18,180 %)
Vitamin D	1.06 μg	(5 %)
Vitamin E	3.59 mg	(30 %)
Vitamin B₁	0.29 mg	(29 %)
Vitamin B₂	0.39 mg	(35 %)
Niacin	10.74 mg	(90 %)
Vitamin B₆	0.45 mg	(32 %)
Folate	69.97 μg	(23 %)
Pantothenic acid	1.1 mg	(18 %)
Biotin	0.37 μg	(1 %)
Vitamin B₁₂	1.75 μg	(58 %)
Vitamin C	29.55 mg	(31 %)
Potassium	552.55 mg	(14 %)
Calcium	52.12 mg	(5 %)
Magnesium	59 mg	(20 %)
Iron	3.04 mg	(20 %)
Iodine	30.2 μg	(15 %)
Zinc	1.65 mg	(21 %)
Saturated fatty acids	5.08 g
Cholesterol	186.41 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

For the remoulade: ½ cup
Mayonnaise; 1 tablespoon
Rice wine vinegar; 1 teaspoon
Fish sauce; juice of Limes (half); 1 teaspoon
sugar; 2 cups
white Radish (grated); 2
scallions (chopped); 2 tablespoons
Caper; 1
red chile pepper (finely chopped)

For the fish fingers: 16 ounces
White fish (cod, haddock or pollock); 0.333 cup
All purpose flour; 2
eggs (beaten); 2 ¼ cups
Panko (breadcrumbs); Oil (for deep frying); lemons (to garnish)

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Preparation steps

For the remoulade, mix together the mayonnaise, vinegar, fish sauce, lime juice and sugar to make the dressing. Mix together the remaining ingredients and stir in the dressing.

For the fish fingers, wash the fish and pat dry then cut into thick fingers. Season the flour with salt and pepper and place it onto a plate. Place the beaten eggs in a wide bowl and the breadcrumbs on a separate plate.

Heat the oil in a deep pan pan or fryer until a small cube of bread dropped in turns golden brown and floats to the surface.

Dip the fish pieces into the flour, then then eggs then coat them thoroughly with the breadcrumbs.

Deep fry in batches for about 3 minutes or until the fish fingers are golden brown and cooked through. Drain on kitchen paper.