COUSCOUS-BREADED FISH FINGERS

Couscous-Breaded Fish Fingers image

A fun way to serve fish, a very tasty and simple recipe but will also appeal to sophisticated taste buds.

Provided by windwalker

Time 40m

Yield 4

Number Of Ingredients 11

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Ingredients

1 ½ pounds white fish fillets
¾ cup couscous
¾ cup boiling water
2 tablespoons finely grated lemon zest
2 tablespoons finely grated lime zest
½ teaspoon paprika
½ teaspoon onion salt
freshly ground black pepper to taste
2 large eggs, lightly beaten
1 cup all-purpose flour, or as needed
¼ cup olive oil, or as needed

Steps:

Cut fillets into lengthwise fingers.
Place couscous in a bowl and pour over boiling water. Cover and allow to stand for 5 minutes.
Separate couscous grains with a fork; this will have to be done gently (mix looks a little like bread crumbs when finished). Add lemon and lime zests, paprika, onion salt, and pepper; mix. Transfer mixture to a flat tray.
Dust fish with flour, dip in beaten eggs, and toss in couscous mixture. Place in the refrigerator for 15 minutes.
Heat oil in a frying pan over medium heat. Cook fish fingers in the hot oil, working in batches and adding more oil as needed, until golden and fish flakes easily with a fork, about 4 minutes on each side.

Nutrition Facts : Calories 623.6 calories, Carbohydrate 50.4 g, Cholesterol 195.4 mg, Fat 26.5 g, Fiber 3.2 g, Protein 43.2 g, SaturatedFat 4.3 g, Sodium 353.9 mg, Sugar 0.6 g