Fish Fingers with Thai Dipping Sauce
| Yield: | 1 servings |
| Categories: |
| 1 | kg | Fish fillets; (choose fine-fleshed |
| ; white fish that is | ||
| ; not too thick such | ||
| ; as Mirror Dory, | ||
| ; John Dory, Morwong | ||
| ; or Whiting) | ||
| 4 | tb | Plain flour |
| 2 | lg | Or 3 small eggs; beaten |
| 1 | 200 g pkt Japanese-style breadcrumbs; (see note) | |
| Vegetable oil for deep-frying | ||
| THAI DIPPING SAUCE | ||
| 2 | Cloves garlic; crushed | |
| 2 | Chillies; finely chopped | |
| 1 | tb | Thai Fish Sauce |
| 1 | tb | Water |
| 2 | tb | Fresh lemon juice |
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