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Sesame-crunch fish fingers with broad bean and yoghurt sauce

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 100g day-old wholemeal bread (crusts on), chopped
  • 2 tablespoons sesame seeds
  • 2 tablespoons chopped continental parsley
  • 2 teaspoons finely grated lemon rind
  • 50g (1/3 cup) wholemeal plain flour
  • 2 eggs, lightly whisked
  • 300g flathead or other firm white fish fillets, cut into 8cm pieces
  • 60ml (1/4 cup) light olive oil

Broad bean & yoghurt sauce

  • 200g frozen broad beans
  • 200g reduced-fat natural yoghurt
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon lemon juice
  • 1 garlic clove, peeled


  • 1
    To make the sauce, place broad beans in a heatproof bowl. Cover and microwave on high for 3 minutes or until just tender. Refresh under cold running water. Peel. Place in a food processor with remaining sauce ingredients and process until well combined. Season with pepper.
  • 2
    Process bread until fine crumbs form. Transfer to a bowl and stir in sesame seeds, parsley and lemon rind.
  • 3
    Place flour on a plate. Place egg in a bowl. Coat fish in flour. Shake off excess. Dip the fish, 1 piece at a time, into egg then into crumb mixture to coat.
  • 4
    Heat half the oil in a frying pan over medium heat. Cook half the fish, turning, for 2-3 minutes or until golden and cooked through. Repeat with the remaining oil and fish. Transfer to paper towel to drain. Serve with broad bean and yoghurt sauce.

Source: taste.com.au


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