Parmesan and herb fish fingers with artichoke and caperberry salsa

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Recipe «Parmesan and herb fish fingers with artichoke and caperberry salsa» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 800g white fish fillets, such as hapuka, 1/2 cup plain flour, 2 eggs, lightly whisked, 1 1 /2 cups fresh breadcrumbs, 1 cup finely grated parmesan , 1/4 cup chopped flat-leaf parsley, 1/2 lemon, 8 marinated artichokes, drained, juice reserved, halved , 1 tbsp caperberries, stalks removed, 1/4 cup flat-leaf parsley leaves, 1 cup vegetable oil, to shallow-fry, Lemon wedges, to serve, Mesclun salad leaves, to serve.

Ingredients:

• 800g white fish fillets, such as hapuka 
• 1/2 cup plain flour 
• 2 eggs, lightly whisked 
• 1 1 /2 cups fresh breadcrumbs 
• 1 cup finely grated parmesan 
• 1/4 cup chopped flat-leaf parsley 
• 1/2 lemon 
• 8 marinated artichokes, drained, juice reserved, halved 
• 1 tbsp caperberries, stalks removed 
• 1/4 cup flat-leaf parsley leaves 
• 1 cup vegetable oil, to shallow-fry 
• Lemon wedges, to serve 
• Mesclun salad leaves, to serve 

Instructions

1. Use a sharp knife to slice fish into 12 thick 'fingers', about 2-3cm wide and 12cm long. Place flour and eggs in separate shallow bowls. Combine the breadcrumbs, parmesan and parsley in a shallow bowl. Season with salt and pepper.
2. Dip a fish 'finger' in the flour and shake off any excess. Dip fish in egg mixture then breadcrumb mixture, pressing down firmly to coat. Place coated fish on a tray. Repeat with remaining fish, flour, egg and breadcrumb mixture. Cover with plastic wrap and place in the fridge for 10 minutes to set.
3. Meanwhile, use a zester to remove rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from the lemon. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the lemon. Combine artichokes, 1 tablespoon reserved artichoke juice, lemon zest and juice, caperberries and parsley leaves in a small bowl.
4. Heat the oil in a large frying pan over medium-high heat. Add one-third of the fish and cook, turning occasionally, for 5 minutes or until golden brown and cooked through. Transfer to a plate lined with paper towel. Repeat in 2 more batches with remaining fish.
5. Serve fish with artichoke and caperberry salsa, lemon wedges and salad leaves, if desired.