John Myers
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Tuna Sticks (fish Fingers) with Plantain
The perfect tuna sticks (fish fingers) with plantain à la biggi recipe with a picture and simple step-by-step instructions.
fish
- 250 g Tuna steak
Vegetable ingredients
- 1 piece Garlic
- 1 piece Plantain
- 2 piece Sweet potato
- 3 piece Spring onion
- 1 piece Ginger
- 2 piece Lime
for the breading
- 1 piece Corriander branch
- 4 piece Zwieback
- 2 piece Egg (class L)
- Condensed milk 10% fat
Spices
- Fleur de Sal
- Sugar
- Black pepper
- A hint of cinnAmon
- Garlic salt
- Chili powder
for frying and deep-frying
- Olive oil
- Lemon olive oil
- Nut oil
The preparation
- Cut the garlic, ginger and plantain into thin slices. Finely chop the herbs (corriander) 2/3. Corriander lovers mix it with the breading. If you don’t want this, just take e.g. Parsley or just leave it wesch :). . Put the rest of the leaves on one side (will be fried later). Cut the spring onion into approx. 12 pieces of the same size. Chop the rusk very finely in the Hexler and season with a little cinnamon and garlic salt. Beat the egg with a little condensed milk and a dash of mineral water. Cut the tuna into even strips approx. 2 cm wide. On the one hand the rusk mixture and on the other hand the egg mixture was filled in two bowls. Now the sticks are first turned in the egg and then in the breading. Repeat the process twice. Park the fish in the refrigerator until it is ready to roast.
The preparation (step 1)
- Peel the sweet potatoes, dry them, cut them into slices and then slowly cook them in a pan with olive oil (approx. 15 minutes). Sprinkle with chili powder just before removing. Slowly fry the spring onions, plantains and garlic, also cut into slices, in a pan with nut oil until golden brown (approx. 10 minutes). Now take out the banana slices, place them on a ZEWA and also place the garlic and spring onions on a ZEWA. Now pour the oil into a container and put the spring onion back into the pan. The garlic slices too. Sprinkle with sugar and caramelize lightly. Now place both ingredients on the banana slices and keep warm.
The preparation (step 2)
- Take the fish sticks out of the fridge. Pour in plenty of lemon and olive oil in a large pan. As soon as this has reached the right temperature, the corriander leaves are added. Also add the sticks and brown on all sides for 20 seconds each. As soon as this happens and is done, the sticks are placed on a ZEWA to drain. Now add plenty of lime zest and put down the fried corriander leaves.
The serving
- Serve tuna sticks and various side dishes as described above. Personally, I like to add some avocado cream (see picture), which is described in a separate recipe.
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