Rice Cakes & Pistachio Fish Fingers
Craving fried foods? Give your body all the Omega 3 -not bad and high saturated fats- and nutrients it needs with this wholesome food; low in sugar, calories and very reach in essential vitamins, minerals, protein and dietary fibre. Pistachios contain fats (mono-unsaturated) that are good for a healthy heart, also can help in weight management and the prevention of diabetes.
- 400 grams Cod fresh or frozen
- 100 grams Pistachio nuts
- 5 pieces Rice cakes
- 2 Eggs free range
- Rapeseed oil (any good quality oil)
- 150 ml Natural Yogurt
- ½ Lemon
- 20 Capers
- 2 Gherkins
- 10 grams Parsley
- 10 grams Scallions
- Sea salt and black pepper
- Cut up fish into strips that are roughly of the same length.
- Set a frying pan to medium heat and cover the bottom of it with oil. Meanwhile oil gets hot, grind up rice cakes and pistachios -separately- and set aside in different shallow dishes. In a third recipient break and whist eggs along with salt and black pepper.
- Take the fish strips -one by one- and you can either start with a coat of rice cake then dip in egg mixture and finish with pistachio crumb, or the other way around, first pistachio, followed by egg and rice cakes flour at the end.
- When oil gets hot enough -you can do a test with the tip of a wooden spoon, if the oil boils around it then is ready- put in all the pieces of crumbled fish fingers and gently turn to each side every 2 minutes.
- Toss yogurt, parsley, capers, gherkins and chopped scallions into a food processor, add the juice of ½ lemon and blend all ingredients.
- Fix to taste with salt and black pepper.