Crispy Fish Dipping Sauce (Printable Version)
Golden crispy fish fillets with a tangy, creamy lemon-mustard dipping sauce for a quick satisfying meal.
# Ingredients:
→ Fish
01 -
450 grams white fish fillets (tilapia or cod), cut into finger-sized strips
→ Coating
02 -
60 grams all-purpose flour
03 -
2 large eggs, beaten
04 -
100 grams panko breadcrumbs
05 -
30 grams grated Parmesan cheese
→ Frying
06 -
60 ml olive oil or vegetable oil
→ Dipping Sauce
07 -
80 grams mayonnaise
08 -
15 ml fresh lemon juice
09 -
5 grams Dijon mustard
10 -
5 grams fresh dill, finely chopped
11 -
1 clove garlic, minced
12 -
Salt and pepper, to taste
# Steps:
01 -
Pat fish strips dry with paper towels and season with salt and pepper evenly on all sides.
02 -
Arrange three shallow dishes: one with flour, one with beaten eggs, and one with panko mixed with Parmesan cheese.
03 -
Dredge each fish strip in flour, shaking off excess, then dip into egg wash allowing excess to drip off, and finally press firmly into the panko mixture to coat evenly. Place coated strips on a plate.
04 -
Preheat a frying pan over medium heat and add oil to coat the bottom evenly.
05 -
Fry fish strips in batches without overcrowding for 2-3 minutes per side, or until golden brown and crispy. Flip only once during cooking.
06 -
Remove the fried fish strips and place them on paper towels to absorb excess oil.
07 -
In a small bowl, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, fresh dill, salt, and pepper. Stir until smooth and well mixed.
08 -
Serve the crispy fish strips warm alongside the prepared dipping sauce.
# Notes:
01 -
Let the breaded fish rest refrigerated for 15 minutes before frying to enhance coating adhesion.
02 -
Maintain medium oil temperature to ensure even cooking and prevent burning.
03 -
Avoid flipping the fish strips multiple times to preserve crispiness.