🍽️ Homemade Fish Fingers

Name: Homemade Fish Fingers
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g haddock fillet; 1 organic lemon; 1 avocado; 4 sprigs basil; 1 organic lime; salt; pepper; 1 tbsp spelt whole wheat flour (à 15 g); 1 egg; 3 tbsp whole wheat breadcrumbs (à 15 g); 2 tbsp sugar-free cornflakes (à 10 g); 2 tbsp rapeseed oil

330 kcal · 30 min · 4 servings

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Ingredients

400 g haddock fillet
1 organic lemon
1 avocado
4 sprigs basil
1 organic lime
salt
pepper
1 tbsp spelt whole wheat flour (à 15 g)
1 egg
3 tbsp whole wheat breadcrumbs (à 15 g)
2 tbsp sugar-free cornflakes (à 10 g)
2 tbsp rapeseed oil

Instructions

1. Rinse the fish fillets under running water.
2. Pat the fillets completely dry with a kitchen towel.
3. Cut the fish into strips about two centimeters wide and eight centimeters long.
4. Squeeze the juice from half a lemon.
5. Drizzle the fish strips with the lemon juice.
6. Let the marinade work on the fish for a short moment.
7. Cut the other half of the lemon into small wedges.
8. Cut the avocado in half and carefully remove the pit.
9. Scoop the avocado flesh out of the skin.
10. Wash the basil under cold water.
11. Shake the basil dry.
12. Pluck the basil leaves from the stems.
13. Rinse the lime with hot water.
14. Dry the lime.
15. Grate the lime zest finely.
16. Squeeze the juice from the lime.
17. Place the avocado, basil, two tablespoons of lime juice, lime zest, a pinch of salt, and pepper into a blender.
18. Puree the ingredients until smooth and creamy.
19. Transfer the dip into a small bowl.
20. Place the flour with a pinch of salt and some pepper in a shallow dish.
21. Place the beaten egg in a second shallow dish.
22. Place the breadcrumb and cornflake mixture in a third shallow dish.
23. Whisk the egg well with a fork.
24. Crumble the cornflakes by hand.
25. Mix the cornflakes into the breadcrumbs.
26. Coat the fish pieces first in the flour.
27. Dip the floured fish pieces completely into the egg.
28. Finally roll the fish pieces in the breadcrumb mixture.
29. Heat oil in a large frying pan.
30. Fry the fish fingers over low to medium heat.
31. Turn the fish fingers occasionally.
32. Fry the fish fingers for eight to ten minutes until golden brown.
33. Arrange the fish fingers on plates.
34. Serve the fish fingers with the dip and lemon wedges.

Nutrition per serving

kcal: 330
Protein: 25 g · Fett/Fat: 17 g · Carbs: 18 g