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Corn Chip Fish Fingers
Corn Chip Fish Fingers
- 1/3 cup plain flour
- 2 eggs (lightly whisked)
- 1 packet Cobs by the Sea Salt Naked Corn chips (crushed)
- 1 tablespoon dried oregano
- 500 g flathead fish fillets (cut into small strips)
- Vegetable Oil to shallow fry
- Tartare sauce for dipping
- Freshly chopped parsley and lemon zest (to serve (optional))
- Place the flour in a shallow dish, whisked eggs into a wide bowl, then the combined corn chips and oregano into a separate shallow dish
- Coat the fish pieces, in batches, in the flour. Shake off excess. Dip into eggs, and then into the corn chip mix. Place onto a tray lined with kitchen paper
- Heat a fry pan over medium to high heat, with enough oil to shallow fry. Cook fish in batches, for about 2 minutes each side or until golden. Set aside and keep warm whilst cooking the remaining batches
- Serve with Tartare sauce, freshly chopped parsley and lemon zest, if desired
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