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