18 of 68
Fish fingers with veggies and pea dip
Naturally Brewed Soy Sauce
Panko - Japanese Style Crispy Bread Crumbs
Marinades, Dressings & Dips
Main courses
Fish
Vegetables
Ingredients for 4 portion(s)
FISH FINGERS
- 350 g pollack filet (or another white cod fish)
- 100 ml wheat flour
- 1½ tsp curry powder
- 2 eggs
- 3 tbsp Kikkoman naturally brewed soy sauce
- 75 g Kikkoman panko breadcrumbs
PEA DIP
- 200 g frozen peas
- 20 mint leaves
- 25 g butter
- 2 tbsp Kikkoman naturally brewed soy sauce
- Mixed raw vegetables
- Fresh mint
- Lime
Preparation
Cut the fish into strips. Mix flour and curry powder and mix eggs and soy sauce. Dip the fish fingers in the flour mix, then in the egg mix and then in panko breadcrumbs. Fry the fish fingers in 170°C hot oil for 3-4 minutes or until golden. Place the fish fingers on kitchen towel and season with salt.
Boil the peas for 2-3 minutes and drain. Blend the peas with butter, soy sauce and mint.
Serve fish fingers with raw vegetables, pea dip and perhaps french fries.
Used products in this recipe
Ingredients for 4 portion(s)
FISH FINGERS
- 350 g pollack filet (or another white cod fish)
- 100 ml wheat flour
- 1½ tsp curry powder
- 2 eggs
- 3 tbsp Kikkoman naturally brewed soy sauce
- 75 g Kikkoman panko breadcrumbs
PEA DIP
- 200 g frozen peas
- 20 mint leaves
- 25 g butter
- 2 tbsp Kikkoman naturally brewed soy sauce
- Mixed raw vegetables
- Fresh mint
- Lime
