10
Tie fish strips into single knots. Place breadcrumbs, coriander
and lime rind in a small bowl and mix to combine. Dip each
knot in milk, then in flour, egg and finally in the breadcrumb
mixture. Place knots on a plate lined with cling film, cover
and chill for at least 30 minutes.
To make dip, place stock and saffron threads in a bowl and
set aside to steep for ten minutes. Strain stock mixture. Place
stock mixture, mayonnaise, turmeric, lime juice and black
pepper to taste in a bowl and mix to combine. Cover and
chill until ready to serve.
Heat oil in deep fryer to 190°C and cook knots in batches for
2-3 minutes or until golden. Take out the basket and drain
knots on absorbent kitchen paper. Serve with dip.
Makes approximately 20
RECIPES
- a few ideas to start you off
FISH KNOTS WITH LIME DIP
• 750 g/1.5 lbs of firm
white fish fillets cut into
strips 3 ins long
• 60 g/2 oz dried
breadcrumbs
• 2 tsp chopped fresh
coriander
• 1 tsp finely grated lime
rind
• 120 ml/4 fl oz milk
• 60 g/2 oz flour
1 beaten egg
• oil for frying
Lime dip
• 1 tbl hot fish or chicken
stock
• 4 strands saffron
• 1 85 ml/ 6fl oz
mayonnaise
• qtr tsp ground turmeric
• 1 tbl lime juice
• freshly ground black
pepper
Ingredients
