There is nothing quite like a fish finger to bring you back to childhood! Try our grown up take on the classic fish finger; kingklip is coated in panko breadcrumbs and served with wasabi mayo and a fresh salad. Sesame seed-laced roasted butternut is served alongside for some colour and crunch. A perfect weeknight dinner that the whole family will love!
Fish Fingers & Wasabi Mayo
Fish Fingers & Wasabi Mayo
with roasted butternut & a fresh salad
Hands on Time: 10 - 25 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Black Sesame Seeds
- Butternut
- Cucumber
- Kewpie Mayo
- Kingklip Fillet
- Kingklip Fillets
- Panko Breadcrumbs
- Radish
- Salad Leaves
- Self-raising Flour
- Wasabi Powder
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Egg/s
SESAME BUTTERNUT
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. On completion, toss through ½ the sesame seeds.
FISH PREP
Pat the fish dry with paper towel and slice into 2-3cm thick sticks, about 4-5 sticks per fillet. Whisk 1 egg in a shallow bowl with 1 tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly), and the other containing the breadcrumbs. First coat the fish sticks in the flour, then the egg, and lastly the crumb. Make sure each fish stick is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. On completion, pop them in the fridge to cool for at least 10 minutes.
WASABI MAYO
In a bowl, combine the mayo and the wasabi powder (to taste). Loosen with water in 5ml increments until slightly loosened. Set aside. In a bowl, combine the rinsed salad leaves, the cucumber half-moons, the radish rounds, a drizzle of oil, and seasoning.
SMALLER FISH TO FRY
Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the crumbed fish sticks and fry for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion, drain on some paper towel, and season.
FISH FINGER LICKING GOOD!
Dish up the sesame butternut chunks and side with the crispy fish fingers. Serve the fresh salad alongside with the wasabi mayo for dipping. Sprinkle over the remaining sesame seeds. Let’s eat!
Butternut - 250g
Black Sesame Seeds - 5ml
Kingklip Fillet - 1
Self-raising Flour - 40ml
Panko Breadcrumbs - 80ml
Wasabi Powder - 2,5ml
Kewpie Mayo - 30ml
Salad Leaves - 20g
Cucumber - 50g
Radish - 20g
SESAME BUTTERNUT
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. On completion, toss through ½ the sesame seeds.
FISH PREP
Pat the fish dry with paper towel and slice into 2-3cm thick sticks, about 4-5 sticks per fillet. Whisk 1 egg in a shallow bowl with 2 tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly), and the other containing the breadcrumbs. First coat the fish sticks in the flour, then the egg, and lastly the crumb. Make sure each fish stick is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. On completion, pop them in the fridge to cool for at least 10 minutes.
WASABI MAYO
In a bowl, combine the mayo and the wasabi powder (to taste). Loosen with water in 5ml increments until slightly loosened. Set aside. In a bowl, combine the rinsed salad leaves, the cucumber half-moons, the radish rounds, a drizzle of oil, and seasoning.
SMALLER FISH TO FRY
Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the crumbed fish sticks and fry for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion, drain on some paper towel, and season.
FISH FINGER LICKING GOOD!
Dish up the sesame butternut chunks and side with the crispy fish fingers. Serve the fresh salad alongside with the wasabi mayo for dipping. Sprinkle over the remaining sesame seeds. Let’s eat!
Butternut - 500g
Black Sesame Seeds - 10ml
Kingklip Fillets - 2
Self-raising Flour - 85ml
Panko Breadcrumbs - 160ml
Wasabi Powder - 5ml
Kewpie Mayo - 60ml
Salad Leaves - 40g
Cucumber - 100g
Radish - 40g
SESAME BUTTERNUT
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. To make sure they get crispy, don’t overcrowd the tray – use two trays instead. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. On completion, toss through ½ the sesame seeds.
FISH PREP
Pat the fish dry with paper towel and slice into 2-3cm thick sticks, about 4-5 sticks per fillet. Whisk 2 eggs in a shallow bowl with 3 tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly), and the other containing the breadcrumbs. First coat the fish sticks in the flour, then the egg, and lastly the crumb. Make sure each fish stick is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. On completion, pop them in the fridge to cool for at least 10 minutes.
WASABI MAYO
In a bowl, combine the mayo and the wasabi powder (to taste). Loosen with water in 5ml increments until slightly loosened. Set aside. In a bowl, combine the rinsed salad leaves, the cucumber half-moons, the radish rounds, a drizzle of oil, and seasoning.
SMALLER FISH TO FRY
Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the crumbed fish sticks and fry for 2-3 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion, drain on some paper towel, and season.
FISH FINGER LICKING GOOD!
Dish up the sesame butternut chunks and side with the crispy fish fingers. Serve the fresh salad alongside with the wasabi mayo for dipping. Sprinkle over the remaining sesame seeds. Let’s eat!
Butternut - 750g
Black Sesame Seeds - 15ml
Kingklip Fillets - 3
Self-raising Flour - 125ml
Panko Breadcrumbs - 240ml
Wasabi Powder - 7.5ml
Kewpie Mayo - 85ml
Salad Leaves - 60g
Cucumber - 150g
Radish - 60g
SESAME BUTTERNUT
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. To make sure they get crispy, don’t overcrowd the tray – use two trays instead. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. On completion, toss through ½ the sesame seeds.
FISH PREP
Pat the fish dry with paper towel and slice into 2-3cm thick sticks, about 4-5 sticks per fillet. Whisk 2 eggs in a shallow bowl with 4 tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly), and the other containing the breadcrumbs. First coat the fish sticks in the flour, then the egg, and lastly the crumb. Make sure each fish stick is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. On completion, pop them in the fridge to cool for at least 10 minutes.
WASABI MAYO
In a bowl, combine the mayo and the wasabi powder (to taste). Loosen with water in 5ml increments until slightly loosened. Set aside. In a bowl, combine the rinsed salad leaves, the cucumber half-moons, the radish rounds, a drizzle of oil, and seasoning.
SMALLER FISH TO FRY
Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the crumbed fish sticks and fry for 2-3 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion, drain on some paper towel, and season.
FISH FINGER LICKING GOOD!
Dish up the sesame butternut chunks and side with the crispy fish fingers. Serve the fresh salad alongside with the wasabi mayo for dipping. Sprinkle over the remaining sesame seeds. Let’s eat!
Butternut - 1kg
Black Sesame Seeds - 20ml
Kingklip Fillets - 4
Self-raising Flour - 150ml
Panko Breadcrumbs - 320ml
Wasabi Powder - 10ml
Kewpie Mayo - 125ml
Salad Leaves - 80g
Cucumber - 200g
Radish - 80g
Woolies Products in this dish
