When you’re looking for something to satisfy hungry kids, these Crunchy Fish Sticks will do the job perfectly. Serve with a homemade aioli dip
Cut fish into 2 cm-thick strips, 6 cm in length.
Dust fish in flour, dip in egg and roll in combined breadcrumbs and lemon zest to coat. Arrange on tray and chill 15 mins.
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.
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