Sesame-Crunch Fish Fingers

Sesame-Crunch Fish Fingers

Ingredients

300g flathead, cut into 8cm pieces
2 tsp lemon rind, finely grated
50g wholemeal plain flour
2 tbs sesame seeds
2 tbs chopped continental parsley
100g wholemeal bread, chopped
2 eggs, lightly whisked
60ml light olive oil
Broad Bean and Yoghurt Sauce 200g frozen broad beans
200g reduced-fat natural yoghurt
2 tbs chopped fresh dill
1 tbs chopped fresh mint
1 tbs lemon juice
1 garlic clove, peeled

Method

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.