Crispy Fish Fingers with Chili Mayo

SERVES 6

4 skinless tilapia fillets (1½ to 2 lb), cut into strips                       

Juice of 2 lemons

Salt to taste

½ tablespoon ground coriander

1 cup all purpose flour

1 ¼ cups of water

1 (4-inch) ginger, minced

3 garlic cloves, minced

1 teaspoon cumin seeds

2 tablespoons mint leaves, chopped

Salt to taste

Canola oil, for deep-frying

2 tablespoons sambal chili paste

1 tablespoon green onions, minced

2 cups low fat mayonnaise

Lemon wedges, for serving

Wash and clean the fish fillets and pat dry on paper towels. Transfer fillets to a bowl aSqueeze the lemon juice and season with salt and coriander. Marinate for an hour in the refrigerator.

Remove the fish fillets from the marinade and place on paper towel to remove any excess marinade.

In a medium bowl combine the flour with 1¼ cups water and make a smooth paste of coating consistency. Add the ginger, garlic, cumin seeds, mint leaves and salt.

Heat the oil in a wok or a deep-frying pan over medium heat to 350° F. Toss the fish fingers into the flour mixture, and fry until golden brown and crisp, about 6 minutes. Remove with a slotted spoon and drain on a paper towel. Transfer to a serving dish and serve hot with lemon wedges and chili mayo dipping sauce.

To make the dipping sauce, stir in the chili paste and green onions into the mayonnaise and mix well until blended.