Ingredients
500gms fish fillets (Ling George whiting, flat head tails)
1 jar Tamarind Tree Spicy Lemon Pickle
1 egg
200gms breadcrumbs
Vegetable oil for frying
To serve:
Yoghurt
Tamarind tree Spicy Lemon Pickle
Finely diced cucumber
Lemon Wedges
Coriander
Method
Pat fish fillets dry. Place spicy lemon pickle in a bowl and chop any larger pieces of lemon.
Coat fish in lemon pickle and let sit for 30-60 minutes
Heat oil.
One at a time, coat fish in egg wash and then breadcrumbs.
Fry for about two minutes each side. Drain on paper towel. Serve with spicy lemon yoghurt and lemon wedges