Homemade fish sticks are one of my favourites. They are crunchy, spicy and delicious! If you can't take hot food, then skip the step of preparing chilli sauce and make a tartar or remoulade instead to accompany these fish sticks.
| Sauce |
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- 2 Cod fillets
- Salt and white pepper to taste
- 3 Garlic cloves, chopped
- 1 Chilli, seeded and chopped
- 1 stalk Spring onion, chopped
- 2 tbsp Sweet potato flour
- Vegetable oil
- Handful of arugula to serve
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- 1 tsp Szechuan pepper powder
- 1 tbsp Chilli oil
- 1 tbsp Rice wine
- 1 tbsp Light soya sauce
- 1 tsp Roasted sesame oil
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- Rinse and pat the fish fillets dry with kitchen paper. Slice the fillets into 3-inch strips. Lightly season with salt and pepper. Dredge the fish strips to coat with sweet potato flour.
- Fill a deep skillet half full with oil and heat to 150C/300F. Lower the prepared fish strips and fry until lightly golden. Increase the temperature to 200C/400F and fry for a further 5 seconds. Remove and drain.
- Leave a little bit of oil in the skillet and stir in chopped garlic, chilli, spring onion and all the ingredients of the sauce. Return the fish strips to the skillet and gently stir to combine. Serve them on a bed of arugula.
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