Wade’s Crisp Fried Sole “Fish Fingers”, Coriander, Chili & Lime Mayo – RTE Today Show

Crisp Fried Sole “Fish Fingers”, Coriander, Chili & Lime Mayo – RTE Today Show

Serves approx 10

Prep time: 30 mins


“Fish Fingers”:

4 x 90g skinless lemon or slip sole fillets, (if you can’t get sole use plaice or some other in season sustainable flat fish)

50g plain flour

3 large eggs

225g Japanese panko breadcrumbs

15g medium curry powder

Salt and pepper for seasoning


Place the fish on a board and cut each fillet on the diagonal into about 12/14 slivers. You should end up with around 45/50 finger-sized pieces of fish. Put the flour in a bowl, add half the curry powder to the flour, mix together and season with salt and pepper. Beat the eggs in a medium bowl. Sprinkle the breadcrumbs into a large bowl and stir in the other half of the curry powder. Toss the fish pieces with the seasoned flour, then take one at a time and dip into the beaten egg, then coat in breadcrumbs evenly. Put the coated fingers on a tray lined with baking parchment while the rest are prepared. When all the fish has been prepared you can wrap with cling film and keep in the fridge until you are ready to serve for about 6 hours. If you are really organised you could prepare the fingers and freeze them for up to one month. They can be cooked straight from the freezer.


For the Mayonnaise:

750g good quality mayonnaise

3 red chilli, deseeded and finely chopped

3 tbspns chopped coriander

Pinch cayenne pepper

3 tbspns fresh lime juice

1.5 tspns fish sauce

2 tspns lime zest

Salt and pepper for seasoning


Place all ingredients into a large bowl and mix together until totally combined. Wrap with cling film and store in the fridge until needed.


To serve:

Preheat your deep fat fryer to 180oC. Deep fry the fish fingers until crisp and golden, turning during the cooking to ensure an all over golden colour. As this is for a large number and you probably have not got a big frier you could do these in batches and keep warm in an oven preheated at 90oC until you have them all cooked. Alternatively you could cook them all in an oven at 220oC for about 8-10 mins or until golden all over, turning every couple of minutes. Remove the mayo from the fridge and place into a serving bowl. Place the fingers onto a platter and put the mayo beside it. Garnish with a few wedges of lime, some sliced scallions, and some sprigs of coriander.


Happy Cooking,