The Northern Express Herald
Serve crumbed fillets of fish with prawns and salmon for colour. It’s rather luxurious, but anything crumbed, fried and served hot is always a hit. A little spice of wasabi in the sauce here adds a nice surprise and a good squeeze of lemon never goes amiss.
PANKO CRUMBED SEAFOOD AND DIPPING SAUCE
Serves 8
400g white fish, cut into fingers
400g salmon fillet, cut into fingers
12 large prawns
¼ cup flour for dusting
2 eggs, whisked and seasoned
2 cups panko crumbs
½ cup aioli
1 tsp wasabi
Flavourless oil for cooking
Chopped coriander to garnish
- Place the seafood on a tray and sprinkle over the flour. Toss to cover evenly.
- Dip each piece of fish and the prawns into egg and then breadcrumbs. Lay them separately on a tray. Place a piece of baking paper between layers. Refrigerate until ready to cook.
- Combine the aioli and wasabi in a small bowl.
- To cook the seafood, heat a little oil in a frying pan. Cook in batches for 2-3 minutes each side or until cooked through.
- Serve hot with dipping sauce and a sprinkle of coriander.