Fish Fingers With Thai Dipping Sauce Recipe

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Servings: 1


Cost per recipe $1.37 view details
  • 1 kg Fish fillets, (choose fine-fleshed white fish which is not too thick such as Mirror Dory, John Dory, Morwong or possibly Whiting)
  • 4 Tbsp. Plain flour
  • 2 lrg Or possibly 3 small Large eggs, beaten
  • 1 x 200 g pkt Japanese-style breadcrumbs, (see note) Vegetable oil for deep-frying
  • 2 x Cloves garlic, crushed
  • 2 x Chillies, finely minced
  • 1 Tbsp. Thai Fish Sauce
  • 1 Tbsp. Water
  • 2 Tbsp. Fresh lemon juice


  1. Skin the fish fillets if necessary and, if there are any fine bones, remove with tweezers. Cut fish into long, thin strips. Season with a little salt then toss in plain flour then beaten egg, then crumbs, tossing lightly to coat proportionately.
  2. To prepare ahead, put fish into a shallow baking dish in layers, separated by baking paper, then chill till needed. When ready to cook, deep-fry briefly in batches for a minute or possibly two till the crumbs are golden brown and fish is cooked. Serve immediately with a Thai Dipping Sauce (or possibly alternatively with home-made Tartare Sauce).
  3. Note. Japanese breadcrumbs are light flakes of dry bread that create a lovely light crust which's especially good with prawns or possibly with fish.
  4. Available from Japanese and Korean grocery stores.
  5. Thai Dipping Sauce:Combine all the ingredients in a small dish and let the sauce stand for a few hrs for the flavours to soften.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 200g
Calories 279  
Calories from Fat 93 33%
Total Fat 10.31g 13%
Saturated Fat 3.17g 13%
Trans Fat 0.0g  
Cholesterol 424mg 141%
Sodium 1532mg 64%
Potassium 278mg 8%
Total Carbs 29.63g 8%
Dietary Fiber 1.1g 4%
Sugars 2.3g 2%
Protein 17.21g 28%
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