Crispy Almond-Crusted Fish Fingers with Ponzu Mayonnaise
Recipes for Home and Restaurant
by Nadine Lloyd
Ingredients:
(Serves 4-6)
4-6 large firm white fish or salmon fillets – pin-boned & skin-off – cut into fingers
2-3 large eggs – lightly beaten
1-2 tablespoons milk – if required
2 cups fine almond flour – plus extra if required
1 cup freshly grated parmesan cheese
Zest from 2 medium-large lemons
1½ teaspoons onion powder
1 teaspoon garlic powder
¾ teaspoon ground coriander
Pink Himalayan salt – to season
White pepper – to season
Olive oil – spray
Ponzu (Citrus) Mayonnaise:
1¼ cups whole egg mayonnaise
¼ piece fresh lemon juice
1-2 tablespoons ponzu sauce
1 teaspoon mirin
1 teaspoon sesame seed oil
¾ teaspoon M.S.G or seasoning – to taste
Method:
Ponzu (Citrus) Mayonnaise:
Using a medium-sized bowl and a whisk or fork, combine all the mayonnaise ingredients together until fully incorporated and smooth.
Cover and refrigerate until you are ready to serve.
Fish Fingers:
Preheat the oven to 180℃ (356℉)
Line a large baking tray with aluminium foil or baking paper, then place a wire rack over the lined tray.
Set aside.
Using a large bowl, combine the almond flour, parmesan cheese, lemon zest, onion powder, garlic powder, ground coriander, salt, and pepper together until fully incorporated.
Set the bowl beside the beaten egg and milk.
Using clean dry hands, evenly dip the fish pieces into the beaten egg mixture, then coat the pieces in the almond flour mixture.
Carefully place the pieces onto the wire rack.
Generously spray the fish fingers with olive oil.
Bake for 15-18 minutes, or until the pieces are lightly golden brown, crispy, and cooked through.
Serve along with the ponzu dipping sauce and a freshly cut garden salad.
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