Cajun Fish Fingers with Homemade Aïoli
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
510
Fat
27.5g
Saturated Fat
5.1g
Carbs
23.4g
Sugars
2.4g
Protein
43.6g
Fibre
4.3g
Sodium
0.3g
Ingredients
1 tsp olive oil
85 g breadcrumbs
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp paprika
Salt and black pepper
600 g cod fillets, skinned, de-boned and sliced into 12 strips
1 egg, beaten
4 garlic cloves, finely chopped
4 egg yolks
2 tsp Dijon mustard
600 ml olive oil
3 tsp lemon juice
Homemade chips or wedges
Method

1         To make the aïoli, put the garlic, egg yolks and Dijon mustard in a food processor. Blitz for a few seconds to combine.

2         Pour in the oil gradually while the food processor is still turned on to make a thick mayonnaise.

3         Add in the lemon juice, season with salt and pepper and stir. Remove to a bowl, cover and place in the fridge until needed.

4         Heat the oven to 200˚C/gas mark 6. Grease a baking sheet with the oil.

5         Add the breadcrumbs, cumin, coriander  and paprika into a bowl and mix together with a fork. Season with salt and pepper.

6         One at a time, dip the fish strips into the egg, then toss them in the breadcrumbs to coat and place them on the baking tray.

7         Bake in the oven for 20 minutes, until golden. Serve with aïoli and some homemade chips or wedges.