Chopped crispy fish with homemade sweet chili sauce

Racheli Crot prepares with Avi Biton fingers that are particularly golden and crispy thanks to a small but important addition. And it also has a super easy and delicious recipe for chili sauce - homemade sweet that will go with them just great

Golden and crunchy. Fish fingers with perfect home sauce (Photo: Alon Mesika, styling: Noa Kenrick)

Fish fingers (Photo: Alon Mesika Styling: Noa Kenrick)

Avi Bitton meets with Racheli Crot who has a blog on the Karot food blog and together they make fingers that rescues fish. Racheli's tip for a particularly crisp coating is the addition of baking soda to the batter. In the coating it incorporates a lot of sesame which is especially loved by children and also adds crunchy texture and crackles.

To conclude, Racheli gives a recipe for homemade sweet chili sauce in a few moments that can be easily stored for up to two months in the fridge and much more delicious than what is available.

Sloppy Yossi: Israeli version of Sloppy Joe

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Schnitzel fish with homemade chili sauce

Recipe By: Avi Biton and Racheli Crot, Samsung

• 30 minutes work
• Easy to prepare
• 3 diners

Israel fish and seafood sauces and dipsLunch and dinner supper

Walla Studio

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Ingredients

• For the night

  • 2 cups flour
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 L eggs slightly preyed
  • ¼1 soda glasses (if water is not used)

• For coating

  • 1 cup white sesame seeds
  • ½ cup black sesame seeds
  • 1 cups of bread crumbs
  • Deep frying oil

• The fish

  • 500 grams of fresh white fish (boneless), cut to 1.5 cm thick

• For home-made chili sauce

  • 8 fresh red chili peppers
  • 10 peeled garlic cloves
  • ½1 cups sugar
  • ½1 cups vinegar 5%
  • 1 squeezed lemon juice
  • 1 buckwheat
  • Pinch of salt

Preparation

How to prepare a fish with homemade chili sauce?

• The batter: Predators using a manual prey in a large bowl of flour, eggs, salt, pepper and garlic powder. Pour in soda or water and prey only until batter is smooth and there are no chunks of flour.

• Topping: In another bowl, mix black and white sesame seeds together with the breadcrumbs.

• The fish: Dip every piece of fish in the batter, get rid of excess and dip in the coating with the sesame seeds. You can then decide whether to fry or freeze for later preparation. If freezing, place the fish fingers coated on baking paper and transfer to a freezer that can be frozen.

• Fry the fish fingers with 1 cm high oil until nicely golden on both sides. Serve with lemon wedges and homemade chili sauce.

• Chili Sauce: Grind together all ingredients in a food processor or blender until you have a sauce with small pieces. Transfer to a saucepan and cook together for an hour to an hour and a half or until the sauce thickens. Transfer to sterilized jars (boiled jars in water). Keep in the fridge for up to two months.

More fish and seafood recipes

• Gold meal: Fish & Chips

• Just in time: Fish & Chips

• Crispy without frying: Chopped baked fish

• Schnitzel fish

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