Chunky blue cod sesame ‘fish fingers’

Serve these rustic ‘fish fingers’ with oven-fries and a side salad for a quick and easy dinner, or wrap them in flat bread, or put on a crusty roll, with mixed leaves and a little mayo for a nutritious packed lunch. 

Ingredients:

1 x 600g piece blue cod fillet, skin off, bones removed
¼ cup teriyaki sauce
1 tablespoon thick natural yoghurt
½ teaspoon grated ginger
2 cups panko (see tips)
¼ cup sesame seeds
Vegetable oil, for deep-frying
Lemon cheeks, for serving

Directions:

1. Cut fish into strips about 10cm long. Combine teriyaki sauce, yoghurt and ginger, mix through the fish, cover and set aside to marinate for 20-30 minutes.

2. Heat oil in a wok or deep-fryer to 180ºC.

3. Combine panko and sesame seeds in a shallow dish. Wipe excess marinade from the fish. Coat each piece of fish in the panko mixture and place on a plate.

4. Deep-fry fish, in batches, for 3-5 minutes, until well-coloured. Drain on paper towel and serve immediately with lemon cheeks.

Tips:

  • Panko is a Japanese-style breadcrumb, it gives a lighter, crunchier result than traditional packaged breadcrumbs, which can be substituted if necessary.

  • Alternative species: Flathead, leatherjacket, ling, mirror dory.