Sesame-crunch fish fingers with broad bean & yoghurt sauce
Sesame-crunch fish fingers with broad bean & yoghurt sauce
Ingredients
Sesame-crunch fish fingers
- 100g day-old wholemeal bread (crusts on), chopped
- 2 tbsp sesame seeds
- 2 tbsp chopped continental parsley
- 2 tsp finely grated lemon rind
- 50g (1/3 cup) wholemeal plain flour
- 2 eggs, lightly whisked
- 300g flathead or other firm white fish fillets, cut into 8cm pieces
- 60ml (1/4 cup) light olive oil
Broad bean & yoghurt sauce
- 200g frozen broad beans
- 200g reduced-fat natural yoghurt
- 2 tbsp chopped fresh dill
- 1 tbsp chopped fresh mint
- 1 tbsp lemon juice
- 1 garlic clove, peeled
Instructions
- 1
To make the sauce, place broad beans in a heatproof bowl. Cover and microwave on high for 3 minutes or until just tender. Refresh under cold running water. Peel. Place in a food processor with remaining sauce ingredients and process until well combined. Season with pepper.
3 min - 2
Process bread until fine crumbs form. Transfer to a bowl and stir in sesame seeds, parsley and lemon rind.
- 3
Place flour on a plate. Place egg in a bowl. Coat fish in flour. Shake off excess. Dip the fish, 1 piece at a time, into egg then into crumb mixture to coat.
- 4
Heat half the oil in a frying pan over medium heat. Cook half the fish, turning, for 2-3 minutes or until golden and cooked through. Repeat with the remaining oil and fish. Transfer to paper towel to drain. Serve with broad bean and yoghurt sauce.
2 min
