Herby fish fingers with homemade mayo
Ingredients
300g gurnard (or any white fish)
2 C wholemeal breadcrumbs (more if you need it)
4 Tbsp fresh thyme leaves, chopped
4 Tbsp fresh Italian parsley, chopped
2 lemons, one to zest and one to serve
1 C brown rice flour (or your choice of flour)
2 eggs, lightly beaten
1/2 C vegetable oil
Salt & pepper
Mayonnaise Ingredients
2 egg yolks
Juice of 1 lemon
Pinch of salt
1 Tbsp Dijon mustard
3/4 C oil (avocado, canola, grapeseed or sunflower)
Directions
Cut your fish into approx. 2cm thick fingers. Make the crumb by mixing together the breadcrumbs, herbs, lemon zest, salt & pepper. Tip the flour into a separate bowl. Put the beaten eggs in another bowl. Pass the fish pieces firstly through the flour to coat, then through the egg wash and finally through the crumb. Heat a large frypan with a little vegetable oil and pan fry the fish fingers until they are crispy and golden.
Mayo—Place all the ingredients except the olive oil into a tall jar, wide enough to fit in a stick blender. Whisk together whilst gradually adding the oil until the mayonnaise is smooth and creamy, (it will get thicker as you blend). Mayo will store in the fridge for up to a week.
Serve fish, lemon & mayo with a side salad for dinner. YUM!
Sarah Xx