Crunchy Fish Sticks

Yield: Makes 16
Prep Time: 20 mins
Cook Time: 10 mins
Difficulty Level: 1/5

Ingredients

• 500 g flathead fillets, pin-boned (or whiting)
• ¾ cup plain flour, seasoned
• 3 eggs, lightly beaten
• 2 cups panko breadcrumbs
• 1 lemon, finely grated zest, plus cheeks to serve
• Oil for deep-frying
• Salad, aioli (see tip), to serve

Steps

01. Cut fish into 2 cm-thick strips, 6 cm in length.

02. Dust fish in flour, dip in egg and roll in combined breadcrumbs and lemon zest to coat. Arrange on tray and chill 15 mins.

03. Heat oil in large heavy-based saucepan on high (temperature should reach 170 C), until a pinch of breadcrumbs sizzles as soon as it is added.

04. Deep-fry fingers in 3 batches, 2-3 mins each, until crisp and golden. Drain on crumpled paper towels. Serve with lemon cheeks, salad and aioli.

To make your own aioli, combine ½ cup whole-egg mayonnaise, 1 tbsp lemon juice, ½ tsp lemon rind and 1 crushed garlic clove. Season to taste.Photo: Bauer/Rob Shaw