Deep Fry Fish Fingers

Again I have hunted this recipe from YUMMY.PH but instead of baking, I preferred to deep fry it. It's great for pambaon. I seldom bought processed goods at groceries, instead I make my own. The fishy flavour and smell can’t be savour especially when dip in mayo dressing. My kids oftentimes identify it as chicken fingers.


SOURCE: http://www.yummy.ph/recipe/fish-fingers-with-yogurt-mayo-dip


½ kilo cream dory fillet
3 cups Japanese breadcrumbs
¾ cup flour
1 teaspoon calamansi juice
1 beaten egg
Salt and pepper to taste

1. Using paper towels, pat dry the cream dory fillet and cut in finger sizes. Season with salt and pepper. Then add the calamansi juice.
2. Place breadcrumbs in a shallow bowl. In other bowl, mix flour, salt, and pepper.
3. Dredged each fish strip on flour mixture, beaten egg, and breadcrumbs. Repeat until done. The secret to a perfect coating is pressing it lightly as you coat and letting it stand for three minutes before frying it.
4. Deep fry until golden brown. Place on a bed of napkins to strain excess oil. 

Best serve with yogurt-mayo dip (1/4 cup plain yogurt; 1/4 cup light mayonnaise; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon chopped parsley. Mix all the dip ingredients together)