Preparation time is 4minutes
Cook time is 6minutes
Total time is 10minutes
Serve is for 2 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
2
- 2/3 cup sunflower oil
- 200grams cod loins
- 25grams cornflour
- 1 egg, beaten
- 100grams dried panko (Japanese breadcrumbs)
- 1 pinch salt
- 1 pinch pepper
- 1 lemon, cut into wedges (to serve)
- 50grams mayonnaise
- 1/2teaspoons wasabi paste
Method
Step 1 of 3
Cut the fish into 1 cm strips and season to taste. Place the cornflour, egg and breadcrumbs in 3 separate shallow bowls, then dip the fish pieces first in the cornflour, then in the egg, and finally in the breadcrumbs to coat them and spread out on a large plate or baking sheet.
Step 2 of 3
Meanwhile, heat the oil in a deep fat fryer or deep, heavy-based saucepan to 180°C, or until a cube of bread browns in 15 seconds.
Step 3 of 3
Cook the fish in the hot oil for 3-4 minutes until golden brown, then remove with a slotted spoon and drain on kitchen paper. Mix the mayonnaise with the wasabi. Serve the crispy fish immediately with the spicy mayonnaise and some lemon wedges.
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