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Yummy fish fingers for Good Friday, make them together and enjoy with some dipping sauces.

  • Take 500 gms of thick fillets.
  • Cut these into strips 3cm thick.
  • Next, marinade these in soy sauce, pepper, lemon juice, and salt. Keep these in the fridge for about 30 minutes.
  • Make a dry mix with breadcrumbs, salt and pepper, add dry herbs if you wish.
  • Heat enough oil in a wok for deep frying. Take the fillets out of the fridge and dip into the dry batter. Put these immediately into the heated oil.
  • Fry till crisp, drain excess oil into paper towels.

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