INGREDIENTS:
- 2 fillets cream dory, cut to finger sizes
- 1 cup vegetable oil (for frying)
For the Coating:
- 1 & 1/2 cup all-purpose flour
- 1 pack (60 g) potato chips, plain salted, crushed in a food processor
- 2 packs (60 g) potato chips, barbecue flavored, crushed in a food processor
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 pcs medium eggs
For the Herbed Yogurt Dip:
- 1 cup greek yogurt
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp wansoy, finely chopped
- 1 tbsp finely chopped mint
- 3 tbsp extra virgin olive oil
- Salt, to taste
- Ground black pepper, to taste
For the Marinara Dip:
- 1 bottle (446 ml) tomato sauce, pasta sauce, or arrabbiata sauce
- 3 tbsp curly parsley, freshly chopped
HOW TO COOK:
- Place the all-purpose flour and the all of the crushed potato chips on two separate plates.
- Season the flour with salt and pepper.
- Break eggs into a bowl and whisk until yolks and whites are completely combined.
- Coat each fish finger in seasoned flour, dip in egg, then coat with crushed potato chips.
- Pour and heat the oil into a nonstick frying pan over medium heat.
- When oil is hot, fry fish until golden brown, about 6 to 8 minutes.
- Serve immediately with dip of choice.
For the Herbed Yogurt Dip:
- Mix all ingredients in a small bowl.
- Cover and chill until ready to use.
For the Marinara Dip:
- Heat tomato-based sauce in a pan over medium heat.
- Mix in the parsley.
- Allow to cool then serve.
IMAGE: realfood.tesco.com
Also try: Tilapia Sticks
