Fish Fingers in Filo
Fish Fingers in Filo
A crispy snack by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Baking
  • Cooking Time 30 minutes
  • Yield 20 servings
  • 500 grams white fish like flathead, snapper, blue cod fillets (cut into 5-6cm pieces)
  • 50 grams almond meal or breadcrumbs
  • Zest of 1 lemon + juice of half
  • 5 sheets of thick filo pastry
  • 50 grams butter, melted
  • Salt
  • Sesame seeds to garnish
  • 4 tablespoons sour cream
  • 2 tablespoons sweet chilli
  • 2 sprigs dill, finely chopped
  1. Preheat oven at 200C°. Cut the fish fillets into 5-6cm batons (approx. finger length).
  2. Mix the almond meal with the lemon zest and salt. Roll the fish pieces into the almond meal until well coated.
  3. Brush one piece of filo with butter. With the filo facing horizontally, place 4 pieces of fish at the bottom end. Leave an even gap between them. With a sharp knife cut the pastry into strips between each piece of fish. Roll up each finger just like a spring roll. Brush butter all over and sprinkle some sesame seeds on top. Repeat the process with the 4 remaining sheets of filo.
  4. Place the fish fingers on a baking tray lined with baking paper. Bake in the oven for 10-12 minutes or until golden brown.
  5. Mix the sour cream with the lemon juice and add a dollop of the sweet chilli sauce to the centre. Sprinkle over dill and serve with the fish fingers.

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