1 Picture
Ingredients
- 3/4 lb. whitefish or sole filets
- 2 tbsp. cornstarch
- 1 egg
- 1/3 cup panko
- 1/2 cup or so of canola or peanut oil
Details
Servings 4
Preparation
Step 1
* Cut the fish into fingers and pat dry.
* Mix the cornstarch with some salt and pepper in a bag, beat the egg in a bowl with a few drops of water and put the panko in a shallow bowl - not a baggie, doesn't work.
* Shake the fish in the cornstarch, dip in the egg the roll in the panko and set aside on a rack over a piece of waxed paper while heating the oil.
* Heat oil over medium-high heat until hot and fry fingers, 2 or 3 at a time, until golden and crispy. Drain on paper towels and keep warm while cooking the rest.
* Serve hot - Dan's with tartar sauce, mine with lemon wedges.
*NUTRITION:*
* Calories - 214
* Fat - 10.9
* Sat Fat - 1.5
* Carbs - 8.9
* Fibre - .3
* Protein - 18.8
* 5 Points
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