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Categories:
all-purpose eggs breadcrumbs vegetable oil butter rolls soft white long head lettuce red oak lemon wedges wasabi mayonnaise mayonnaise wasabi paste
Viewed: 65 - Published at: 5 years agoIngredients
- 1 pound fish fillets firm white, skinless, boneless
- 1/2 cup all-purpose flour seasoned
- 2 eggs lightly beaten
- 1/2 cup panko breadcrumbs
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 4 rolls soft white long, split
- 1 head lettuce red oak
- lemon wedges to serve
- wasabi mayonnaise
- 1 3/4 cups Japanese Mayonnaise
- 2 teaspoons wasabi paste or to taste
Method
- Slice fish into 8 equal-sized fingers. Coat in flour, shaking off excess. Dip in egg then coat in breadcrumbs. Arrange on a tray and chill until required.
- To make wasabi mayonnaise, in a small bowl, combine 1 tbsp mayonnaise and wasabi until smooth, then add remaining mayonnaise.
- To cook the fish, heat combined oil and butter in a large frying pan on medium. Fry fish 4-5 mins, turning, until all sides are golden and just cooked through. Drain on paper towels.
- Spread rolls with butter, if desired. Fill each roll with lettuce leaves and 2 fish fingers. Top with wasabi mayonnaise. Serve with lemon wedges.
