Fried Fish Doesn’t Have To Be Boring With This Honey-Mustard Makeover
Fried fish fillet nuggets are one of those standard family dishes that every household has in its repertoire. No need for a recipe—just coat fish fillet in flour, egg, and breadcrumbs, then deep fry till golden. Simple, right? But perhaps a tad bit boring. You can change up your usual routine with this guaranteed delicious twist on the standard fried fish dish. This recipe uses spring roll wrapper instead of breadcrumbs to achieve that crispy exterior. There’s a surprise, too—a mixture of mustard, honey, and Parmesan cheese hidden inside to kick up the flavor a few notches. If the flavor of mustard is too strong for you, simply substitute with plain yogurt or sour cream.
Fried Fish Pockets
Serves 4 to 6
- 1/2 cup Dijon mustard with mustard seeds
- 2 tablespoons honey
- 1 teaspoon salt
- 1 cup Parmesan cheese
- 1/2 kilo white fish fillet, pat-dried and sliced into 2 x 1-inch long strips
- Vietnamese spring roll wrapper
- vegetable oil, for deep-frying
1. Combine Dijon mustard, honey, salt, and Parmesan cheese. Set aside.
2. Assemble the fish pockets by placing a piece of fish fillet on the lower half of a moistened Vietnamese spring roll wrapper.
3. Place about a teaspoonful of the mustard-Parmesan mixture over the fish and spread evenly.
Fold wrapper over the fish, tuck the edges and continue rolling snugly. Press and moisten the edges to seal. Continue with the rest of the fish fillet and wrappers.
4. Deep-fry the fish pockets in hot oil until golden. Drain and serve warm.
This recipe first appeared in FOOD Magazine, Issue 1 2015
Styling by Tina Concepcion Diaz
Photography by Justin de Jesus