These are fish sticks for grown-ups.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 1/2 cups fresh bread crumbs||2 large eggs|
|3 tbsp chopped parsley, plus sprigs for serving||12 oz white fish fillets, such as haddock, cod, or flounder|
|1/2 tsp smoked paprika||vegetable oil, for frying|
|salt and freshly ground black pepper||lemon wedges, to garnish|
|2/3 cup all-purpose flour|
Mix the bread crumbs, parsley, and smoked paprika well into a bowl and season with salt and pepper.
Spread the flour in another bowl. Whisk the eggs and 2 tbsp water in another bowl.
Slice the fish into strips about 1/2 in (1cm) wide. In batches, coat the fish in the flour. Dip in the egg, then coat with the bread crumbs. Spread them, without touching each other, on a baking sheet.
Add enough oil to come 1in (2.5cm) up the sides of a large, deep saucepan and heat over high heat to 350°F (180°C). In batches, add the fish and deep-fry, turning once, about 2 minutes, until golden. Using a slotted spoon, transfer to paper towels to drain. Transfer to a platter and garnish with the parsley. Serve hot, with the lemon wedges.
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