Fish Fingers with Zambos Ceviche
Fish Fingers with Zambos Ceviche
Crispy fish fingers coated with crunchy Zambos Ceviche crumbs and fresh citrus flavors. A tasty, golden dish ideal for sharing and pairing with your favorite sauce.
Ingredients
- 2 pounds of cooked fish fillet
- 陆 chopped onion
- 陆 cup of chopped cilantro
- 3 tablespoons lemon juice
- Salt and pepper to taste
- 1 cup of flour
- 2 beaten eggs
- 2 cups finely crushed Zambos Ceviche
- Oil for frying
Preparation
- 1.
Shred the cooked fish into a bowl with a fork.
- 2.
Add onions, coriander, lemon juice, salt and pepper to the bowl with the fish and mix to form a paste.
- 3.
Form the fish fingers and pass through flour, egg and Zambos crumbs. Fry and serve.
- 4.
You can also accompany them with a tartar sauce or enjoy with an omelette and lemon.
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