Herbed Fish Fingers With Lemon And Caper Dip Recipes
FISH WITH LEMON, BUTTER, CAPER SAUCE
I've been making this "sauce" to serve over fish for years. I like it over simple pan fried fish, but you could serve it over crumbed fish too.
Provided by JustJanS
Categories Sauces
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the flour, salt and pepper. Coat the fish in the seasoned flour, shaking off the excess flour. Heat half the butter to foaming over medium high heat in a heavy based pan.
- Cook the fish to your liking and remove to serving plates.
- Add the remaining butter, juice, zest, capers and parsley. Heat for a minute then serve over the fish sharing the capers between the plates.
FISH FINGERS WITH AVOCADO DIP RECIPE BY TASTY
Here's what you need: white fish fillet, bread crumbs, fresh parsley, lemon, all-purpose flour, large eggs, avocados, plain greek yogurt, lime juice, olive oil, fresh cilantro, salt, pepper
Provided by Betsy Carter
Categories Appetizers
Yield 6 servings
Number Of Ingredients 13
Steps:
- Cut white fish fillets into 3x4-inch (8x10 cm) long strips. Set aside.
- Preheat oven to 400˚F (200˚C).
- In a small bowl, combine bread crumbs, parsley, and lemon zest.
- Place the flour and eggs in two separate bowls.
- Coat each fish strip with the flour, then eggs, and then bread crumbs. Transfer strips to a baking sheet.
- Bake for 15 minutes, flipping halfway and until golden brown.
- Combine the avocados, yogurt, lime juice, olive oil, cilantro, salt, and pepper in a food processor and blend until smooth.
- Serve baked fish fingers with avocado dip.
- Enjoy!
Nutrition Facts : Calories 504 calories, Carbohydrate 42 grams, Fat 23 grams, Fiber 6 grams, Protein 33 grams, Sugar 8 grams
HERBY FISH FINGERS
A grown-up version of a childhood favourite. Serve with oven-roasted chips
Provided by Jo Pratt
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 7
Steps:
- Pulse the bread to coarse crumbs in the food processor. Add the lemon zest, herbs and a pinch of salt, and pulse to make bright green, fine breadcrumbs.
- Cut the lemon sole into thick strips, about 3 x 10cm. Dust each fish piece with the fl our, shake off any excess, then dip into the egg then the breadcrumbs. At this stage, they can be cooked straight away, kept in the fridge for a few hours, or frozen.
- To serve, heat about 1cm of oil in a large frying pan. Once it's nice and hot, fry the fish fingers a few at a time for 1-2 mins on each side. Drain on kitchen paper, and keep warm while you continue with the rest. When they are all cooked, serve straight away with the oven-roasted chips and tartare sauce.
Nutrition Facts : Calories 274 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 0.77 milligram of sodium
HERBED FISH FINGERS WITH LEMON AND CAPER DIP
Make and share this Herbed Fish Fingers With Lemon and Caper Dip recipe from Food.com.
Provided by English_Rose
Categories European
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F
- In a food processor, blitz the bread to coarse crumbs. Add the lemon zest, herbs and a pinch of salt, and pulse to bright green, fine breadcrumbs.
- Cut the fish into 1 1/2in x 4in strips (any trimmings can be kept for a fish pie).
- Dust each strip with flour, shaking off any excess, then dip into the beaten egg and coat in the breadcrumbs.
- The strips can now be kept in the fridge for up to 4 hours to firm up, but this is not essential.
- Heat 1 tbsp oil in a large frying pan until hot and fry the fish fingers a few at a time for 1-2 minutes on each side.
- Keep each batch warm on absorbent paper until all of the fish fingers are cooked.
- For the dip, mix all the ingredients together and season with salt and pepper.
- For the wedges, cut the potatoes into wedges, about 6-8 per potato, then toss in a bowl with the oil and paprika.
- Spread the wedges out in a single layer on a large non-stick baking tray. Roast in the oven for about 40-50 minutes, depending on their size, turning occasionally until golden brown and crisp. When cooked, season with flakes of sea salt.
- Serve the fish fingers with the lemon and caper dip and the crisp potato wedges on the side.
Nutrition Facts : Calories 756.9, Fat 31, SaturatedFat 9.8, Cholesterol 146.2, Sodium 372.9, Carbohydrate 87.4, Fiber 10.3, Sugar 4.5, Protein 34
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