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    Couscous-Coated Fish Fingers

    Get creative with your fish finger dish

    12 February 2015
    couscous-coated-fish-fingers

    Serves 4

    • 600g firm white fish (we used yellowtail)
    • 1 cup couscous, cooked and cooled seasoned flour
    • 2 eggs, beaten sunflower oil for frying

    For The Curried Mayo

    • ½ cup good quality mayo
    • 1 tsp curry powder
    • juice of half a lemon to serve
    • lemon wedges

    1 Cut the fish into long sections.
    2 Mix the curry powder and the lemon juice into the mayo.
    3 Dip the fish fingers into the flour, then the beaten egg and then the couscous.
    4 Heat oil over medium-high heat and fry the fish until golden and cooked through. (Yellowtail is quite a meaty fish, so keep the oil cooler and cook the fish for a bit longer.) Drain on a plate lined with paper towel.
    5 Serve with the curried mayo, lemon wedges and a light crunchy salad, or simply with tomato sauce for the children.

    Text and image: Fairlady

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