Mirror Dory ‘Fingers’ with Piquillo Mayo
These moist, crisp, moreish ‘fish fingers’ make great pre-dinner nibbles or a delicious entrée sure to please old and young alike. Increase the chilli powder or replace it with sweet paprika for a more or less spicy version.
Serves 4 as an entrée
600g mirror dory fillets, skin off
1 cup plain flour
Salt flakes, to taste
1 teaspoon chilli powder
Olive oil, for shallow-frying
Lemon cheek, to serve
Piquillo Mayo
½ cup whole egg mayonnaise (see notes)
2 tablespoons chopped piquillo peppers (see notes)
½ tablespoon lemon juice
Salt flakes, to taste
Make Piquillo Mayo: combine all ingredients in a food processor and blend until smooth.
Slice fillets into long, thin strips. Combine flour, 1 tablespoon salt flakes crushed and chilli powder in a plastic bag. Add fish strips and shake to coat well. Tip into a fine sieve and gently shake off the excess mixture.
Heat a frying pan over high heat and add oil. Lay fish strips in pan and cook for a minute or 2, until almost opaque. Turn, and cook for a further 30-60 seconds then remove from pan and drain on paper towels.
Pile onto a platter, sprinkle with salt and serve with Piquillo Mayo and a lemon cheek on the side.
Notes: If you don’t want to make your own mayonnaise, use one made from whole eggs such as Paul Newman’s Own or Thomy. Piquillo peppers are a Spanish pepper available in tins and jars from good delis; use peeled, roasted red capsicum if they’re unavailable.
Alternative Species: Flounder, garfish, John dory, whitings.
For information on Mirror Dory, click here >.
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