Cheesy Fish Fingers
1-2 fillets Basa Fish or your favourite fish; 2 large Eggs; 2 tsp. smoked Paprika; 250 g Wholemeal Bread; 30 g Cheddar Cheese or Amul Processed Cheese; Extra Virgin Olive Oil.
Cut the fish lengthwise into 3 cm thickness. In a shallow bowl, whisk the eggs with the paprika and a pinch of salt and black pepper. Tear the bread into a food processor, grate in the cheese, add 2 tbsp. of oil and whiz until you have breadcrumbs, make sure you do not add excess oil as it will become soggy. Then tip into a tray. Coat each fish portion in the egg mixture, let any excess drip off, and then turn in the breadcrumbs until well coated all over. Transfer to a tray lined with greaseproof paper, layering them up between sheets of paper until they’re all coated (this is probably more bread than you need, but it is easier to work with – simply discard whatever’s left). Cook right away or freeze in the tray – once frozen, you can pop them into a tub or sandwich bags for easier storage. To cook, deep fry the prepared fish fingers until golden brown. Serve hot with tartar sauce or ketchup.
Mango And Mint Martini
Medium Red Pepper sliced; 1 small Onion chopped; 200g cooked and peeled Prawns; 120g long Grain Rice; 60g Frozen Peas; 1 tsp. Paprika; 1 tbsp. Olive Oil; 400ml Chicken Stock; 1 Garlic Clove, finely chopped; 1/2 tsp. Lemon Juice; 1 tsp. Paprika Powder.
Heat the oil in a frying pan and cook the onion and garlic for 3-4 minutes, or until the onion is soft. Add the pepper and cook for 3-4 minutes. Stir in the paprika and fry for 1 minute. Stir in the stock and rice, cover and simmer for 15 minutes, or until the rice is cooked. Add a little extra water if necessary. Add the peas, lemon juice and king prawns and cook for 2-3 minutes, or until heated through. Season to taste with salt and pepper and serve immediately.