This recipe by Chef Alex Bautista of Pacific Bay Eats makes delicious, crispy fish fingers with a tangy lemon mayo dip, perfect for a quick and satisfying meal.
INGREDIENTS
1 cup all-purpose flour
2 eggs
1 cup Panko breadcrumbs
Canola oil for deep frying
Sea salt, to taste
1 1/3 cup Mayonnaise
Lemon wedges for garnish
PROCEDURE
Prepare the breading station. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Bread the fish. Pat the Alaskan Pollock fillets dry, season with sea salt, and cut into finger-sized portions. Dredge each piece in flour, then dip in the beaten eggs, and coat thoroughly with panko breadcrumbs.
Fry the fish fingers. Heat canola oil in a deep saucepan or fryer to 180°C. Carefully add the breaded fish and fry until golden brown and crispy. Transfer to a rack or paper towels to drain excess oil.
Make the lemon mayo dip. In a bowl, combine the mayonnaise and Asian Home Gourmet Sauce for Cantonese Lemon Chicken. Mix until smooth and well combined.
Serve. Serve the crispy Alaskan Pollock fish fingers hot with the lemon mayo dip on the side. Garnish with lemon wedges.