Homemade fish sticks
Description
The recipe won't take much time. Traditional Japanese breadcrumb coating comes in the form of flakes. Thanks to these large flakes, deep-fried foods acquire an attractive golden and "fluffy" appearance. The large flakes absorb less oil, are crispy, and help keep the filling juicy. Serve hot.
Instructions
- 1
Step 1
Sprinkle the fish fillet with lemon juice, salt and pepper to taste. Let it sit for 5-7 minutes. Then cut the fillet into long finger-shaped pieces.
- 2
Step 2
Beat the eggs with salt and pepper until well combined. Pour the breadcrumbs into a convenient dish. Dip a piece of fish into the egg, then coat it in breadcrumbs, turning the piece to ensure even coverage on all sides. You can make a triple coating by first dredging the fish in flour, but a double coating works perfectly well!
- 3
Step 3
Heat the oil in a deep, not too wide pot or skillet. Carefully place the breaded fish into the boiling oil in small batches. Take your time—the fish pieces should float freely in the oil, and the temperature should quickly stabilize after adding the cold fish. Only under these conditions will the crust become even and golden.
- 4
Step 4
Place the finished fingers on a paper towel to let the excess oil drain off.
- 5
Step 5
Serve the fish sticks hot, garnished with fresh herbs. Accompany with a lemon wedge and serve tomato sauce, yogurt, or mayonnaise on the side.