Greek ‘fish fingers’ with lemon mayonnaise

Greek ‘fish fingers’ with lemon mayonnaise

Elliníki ‘psarodáktiles’ me mayonésa lemóni

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

This is a modern idea, which is a play on the idea of packaged fish fingers but with Greek flavours.

Ingredients

Quantity Ingredient
24 small fresh sardines, cleaned
or 12 larger sardines, cleaned
2 cups fresh breadcrumbs
1/2 cup dill
1/3 cup oregano leaves
1 teaspoon sea salt flakes
1/2 cup plain flour
1 egg
extra-virgin olive oil, for deep-frying

Lemon mayonnaise

Quantity Ingredient
2 egg yolks
1 lemon, grated zest
1 tablespoon lemon juice
1 teaspoon sea salt flakes
1/2 cup extra-virgin olive oil

Method

  1. To prepare each sardine, pinch the head between your thumb and forefinger and pull it off. Rinse and pat dry with paper towels.
  2. You can leave the sardines whole or butterfly them. To butterfuly the sardines, work one at a time. Slice down the full length of the belly to just before the tail. Place the sardine, belly side down, on a board and roll a rolling pin over it to flatten. Turn the sardine over and pull the backbone away towards the tail and discard. Repeat with the remaining sardines.
  3. Combine the breadcrumbs, dill, oregano and salt and place on a plate. Place the flour on a separate plate. Put the egg in a small, shallow bowl with a little water; mix well.
  4. Dust each fish in the flour, then dip in the egg, then into the breadcrumbs, making sure they are well coated with crumbs. Place on a tray for 15 minutes to set the crumbs.
  5. To make the mayonnaise, process the egg yolks, lemon zest, juice and salt in a processer. Continue to process, adding the oil very slowly. As you add the oil the mixture will come together to form a mayonnaise.
  6. Pour oil into a medium heavy-based saucepan to a depth of about 7 cm and place over a medium–high heat. Test the heat of the oil with a wooden implement to see if bubbles appear.
  7. Cook the sardines in one or two batches for about 4 minutes, or until golden, then drain on paper towels. Serve immediately with the lemon mayonnaise.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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