Title: Fish Dippers with Tomato Sauce
Categories: Sainsbury's, Sainsbury5
Yield: 4 servings

----------------------------FOR THE FISH FINGERS----------------------------
4 Plaice or sole fillets
Salt and freshly ground
-black pepper
1 Medium-size egg
1 ts Dried mixed herbs
100 g Natural colour dried
-breadcrumbs; (3 1/2oz)
2 ts Ground paprika
200 ml Oil for frying; (7 floz)

----------------------------------TO SERVE----------------------------------
1 Lemon; cut into quarters
Fresh sprigs of parsley

-----------------------------------SAUCE-----------------------------------
2 tb Mayonnaise
4 tb Tomato ketchup

Using kitchen scissors, cut the fish into long strips across the grain.
Season with salt and pepper.

Break the egg into a shallow bowl. Add the mixed herbs and beat with a
fork. Mix in the fish strips.

Put the breadcrumbs and paprika into a plastic food bag. Add 3 or 4 strips
of fish and gently shake the bag to coat the fish strips evenly.

Lay the coated strips of fish on a large plate. Repeat with the rest of the
fish, just coating a few pieces at a time.

Chill the fish in the fridge for about an hour, to set the crumbs. Mix the
mayonnaise and tomato ketchup together.

Heat the oil in a deep frying pan for 3 - 5 minutes. It is hot enough when
a cube of bread browns in 30 seconds.

Carefully place a few strips of fish into the oil with a fish slice. Cook
for 2 or 3 minutes, turning once, until golden brown.

Remove with the fish slice and drain on kitchen towels. Fry the rest of the
fish, reheating the oil in between.

Serve on a plate with the lemon quarters and garnish with parsley. Serve
the tomato sauce in a small dish.

Converted by MC_Buster.

NOTES : Delicious home made fish fingers with a spicy dip.

Converted by MM_Buster v2.0l.