in Recipes

Fish fingers a little different

updated

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Ingredients for 6 servings:

  • 250 g redfish fillet(s)
  • 250 g shrimp(s)
  • 2 shallots
  • 2 garlic cloves
  • 1 chili pepper(s)
  • 1 lime(s)
  • ½ tsp coriander
  • salt and pepper
  • Paprika powder
  • 20 yufka dough sheets
  • frying fat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Finely dice the fish and shrimp. Peel and finely dice the shallots and garlic. Halve, deseed, and finely dice the chili pepper. Finely grate the lime zest and squeeze out the juice. Mix the fish mixture with the shallots, garlic, and chili and season with the lime juice, grated lime zest, salt, pepper, paprika, and coriander. Lay out the yufka pastry sheets and spread the fish mixture lengthwise on top. Lightly brush the edges of the pastry sheets with water and roll the pastry sheets into long, thin rolls. Deep-fry the fish rolls at 170°C until golden brown, drain on kitchen paper, and serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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