Updated: Apr 29
Everyone young and old love these fish strips. Easy to make and so satisfying. Good to have with crispy potatoes and a fresh salad. This is a popular item on my menu. For the passover version of this, omit the flour or replace it with very fine matzah meal.
250g Nile Perch (or any other firm white fish)
1 cup flour
1 cup coarse matzah meal
Ina Paarman’s Fish Salt
1 teaspoon herbs e.g., thyme
Oil for frying
Cut the fish cut into strips about 1 cm wide and 5 cms long
In a bowl, mix matzah meal with Ina Paarman’s fish salt and thyme.
In a second bowl, mix flour and salt.
In a third bowl, beat the eggs.
Line the bowl up as follows: flour, eggs and matzah meal.
Roll the fish first in the flour, then dip it into the egg and then roll out in the matzah meal. Place the fish strips in the fridge for 30 minutes to an hour.
Heat the oil and when hot, drop the fish strips in.
Fry until golden brown.
Place the fish strips on absorber kitchen paper to remove excess oil.
Garnish with two lemon wedges.
Sprinkle with finely chopped parsley.
Serve with a bowl of mayo or sweet chili sauce.