INGREDIENTS |
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- 10 pieces sole fish cut in finger shape
- 2 tbsp lemon juice
- 1/2 tsp white pepper powder
- 2 tbsp bread crumbs
- 1 egg
- salt to taste
- oil to deep fry
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METHOD
Marinate fish fingers with salt, pepper powder and lemon juice. Keep in fridge for 15 minutes. Dip in beaten egg and roll in palms to coat the crumbs nicely. Heat oil and deep fry the fingers until fish fingers are light golden andcooked. Serve with tartare sauce or tomato sauce. |
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| Mostly Sunny |
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| 32°C |
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| Humidity: 66% |
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