Homemade fish fingers are among the very few dishes that work for the fours of us. The kids have it with rice/pasta and steamed vegetables and we have them as fish tacos.
Ingredients for fish fingers
- White fish filet (I buy fileted Kekap Merah), cut into strips
- 1 or 2 eggs, beaten
- half cup of flour
- half cup of breadcrumbs (homemade from day-old bread or bought)
- Vegetable oil for frying
Ingredients for the tacos
- Taco shells (I find Poco Loco taco shells in most big supermarkets)
- Shredded cabbage
- Mango salsa: diced mango, tomato, chopped coriander and a squeeze of lime
- Mayonnaise
Preparation – 15 min
Pour the beaten egg into a shallow dish, the flour and the breadcrumbs onto two separate plates.
Dip the fish strips into the egg, then roll them into the flour. Dip again into the egg and roll into the breadcrumbs.
Heat the oil and fry until golden.
To read the Indonesian translation, click here.
