Rice Krispie fish fingers and tangy mayo

Marcello Tully’s Rice Krispie fish fingers with tangy mayo

Marcello Tully’s Rice Krispie fish fingers with tangy mayo is as tasty as it is unusual – the kids will love playing with the krispies and getting their hands mucky

k fish fingers

Method

  1. For the mayonnaise, combine the egg yolks, crushed garlic, mustard powder and a pinch of salt and pepper in a bowl and whisk
  2. Pour the oil in a jug and whilst whisking the egg mix, gradually add a drop or 2 of oil to the bowl- Why not get the little ones involved in the mayo making. The children can whisk while the adults pour in the oil, or vice-versa.
  3. Slowly add some more of the oil until the mix starts to thicken. Then, add the white wine vinegar and whisk
  4. Add the rest of the oil very gradually until it is all incorporated and the sauce resembles a mayonnaise
  5. Mix in the lemon juice and chopped chives
  6. For the Rice Krispie fish fingers, cut the fish into finger-sized portions and set aside
  7. Add the sesame seeds and rice krispies to a large bowl. Use your hands to crush into a fine powder - Let the children crush the Rice Krispies and listen out for a cacophony of snap, crackle and pop sounds.
  8. In a separate bowl, beat the egg to make egg wash – This is a fun thing to do for kids of all ages
  9. In another large bowl or plate, pour in the flour and season with paprika
  10. Coat the fish in the flour mix, shake to remove excess. Dip into the beaten egg and then coat in the rice krispie/sesame seed mix. Repeat until each piece of fish is coated – time for the kids to get their hands mucky!
  11. Heat the oil in a frying pan over a medium heat. Once hot, add the fish fingers in batches and fry for 11/2–2 minutes on each side, or until golden and cooked through
  12. Remove the fish from the pan and place on a plate covered with kitchen paper to absorb any excess oil. Serve with the tangy mayonnaise dip

Serves: 4

Cooking Time: 60 minutes

Fish

  • 1kg cod, 4 fillets
  • Mayonnaise dip
  • 220ml vegetable oil
  • 2 egg yolks
  • 1 garlic clove, crushed
  • 1 tsp English mustard powder
  • 1 tsp white wine vinegar
  • 1 tsp lemon juice
  • 1 tsp chives, chopped
  • 1 pinch salt
  • 1 pinch black pepper

Coating

  • 45g rice krispies
  • 3 tsp sesame seeds
  • 1 egg
  • 2 tbsp plain flour
  • 0.5 tsp smoked paprika
  • 2 tbsp sunflower oil
  • 1 pinch black pepper

Recipe courtesy of www.greatbritishchefs.com

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