Preparation Time: 125 mins
Cooking Time: 30 mins

There are two components to this recipe: the fish finger and the garlic mayo dip. Both the components are wrapped into a panini bread to make a delicious sandwich.

Ingredients

For Fish Fingers

• ½ cup cubed boneless fish pieces
• ½ tsp ginger paste
• ½ tsp garlic paste
• 1 tbsp lemon juice
• 1 tsp salt
• ½ tsp pepper
• 2 tsp Sprig Genoa spice blend
• ½ cup corn flour
• Egg
• ½ cup panko breadcrumbs (or normal breadcrumbs)
• Oil (for frying)

For Garlic Mayo Dip

• 1 tsp garlic paste
• 1 cup mayonnaise
• ½ tbsp lemon juice
• ¼ tsp salt
• Oregano/Italian herbs and pepper to taste

Directions

Marination

• Clean the fish and slice it vertically into pieces
• Take the centre pieces, separate the flesh from bones to get small rectangular fish fillets
• Mix all ingredients for marination in a bowl
• Apply the marinade to the fish fillets and set it aside for about 30 minutes

Frying

• Prepare the corn flour, egg (beaten) and breadcrumbs in 3 different bowls
• Dip the fish in the flour first; make sure it is properly coated
• Next, we dip the fish into beaten egg and coat it properly with it
• Finally, coat it generously with panko bread crumbs as it gives a crispier exterior after being fried
• Heat oil in a pan, dip the pieces one by one (to avoid over-frying) and fry until golden brown; after initial heating, the fish will get fried really quick, so be aware
• Keep the fried pieces aside and move on to the next step

Garlic Mayo Dip

• Add 1 cup mayonnaise to a bowl
• Add all the other ingredients to it
• Mix well and let it chill for at least half an hour

Final Dish

• Slice the panini bread in half horizontally (you may use whole wheat bread)
• Place lettuce leaves on both sides of the bread, add fish fingers on one side, top it with garlic mayo dip and serve it as a sandwich
• Relish the crispy-crunchy, hot-cold combination and have a hearty evening meal
• You can simply have the fish fingers with the dip if you want; the fish fingers can be prepared beforehand and frozen until required

Recipe and photo courtesy of designedbite.com