Crispy fish fingers

By Hope Malau
09 June 2016

The lemon soft drink adds a touch of sweetness to the batter.

Serves 4 Preparation time: 10 min Cooking time: 12 min

  • 500 ml (2 c) oil, for deep-frying
  • 200 ml (¾ c) dry lemon soft drink
  • 250 ml (1 c) flour
  • 1 egg yolk
  • salt and freshly ground black pepper
  • 300 g hake, skinned
  • 125 ml (½ c) cornflour
  • lemon wedges to serve

1. Heat the oil in a medium-sized saucepan over medium heat.

2. Whisk together the dry lemon drink, flour, egg, salt and pepper in a large mixing bowl to make a batter. Set aside.

3. Slice the hake into strips, coat with the cornflour then dip in the batter.

4. Carefully lower the fish into the hot oil, frying three at a time for 4 minutes or until golden. Serve with lemon wedges.

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