If you’re looking for a way to get your kids to eat their veggies, then this Cornflake-crusted fish fingers recipe with carrot fries will be perfect!

SERVES 4 // COOK TIME  1 hour 10 mins

INGREDIENTS
For the fish fingers
2 cups cornflakes
½ cup chopped parsley
Salt and black pepper
500 g white fish
¾ cup flour
2 eggs, whisked
Vegetable oil, to shallow-fry
For the tartare sauce
¾ cup mayonnaise
1 tbsp white-wine vinegar
1 tsp Dijon mustard
1 gherkin, finely diced
Salt and black pepper
For the carrot fries
8 carrots, peeled
1 tbsp vegetable oil
Salt

METHOD
1. Place cornflakes, parsley, salt and pepper in a food processor. Pulse until fine crumbs form.
2. Cut fish into 2 × 4 cm fingers.
3. Place flour, egg and crumbs in 3 separate bowls.
4. Dip the fish into each bowl: flour, egg, crumbs.
5. Heat 1 cm oil in a pot and fry the fish fingers in batches for 2–3 minutes on each side, until golden brown.
For the tartare sauce
1. Combine all the ingredients in a bowl. Serve with the fish fingers and carrot fries.
For the carrot fries
1. Preheat oven to 180°C.
2. Cut them into fries, about 4 cm long. Toss with the oil and sprinkle with salt.
3. Bake for 20 minutes. Lower the temperature to 120°C and bake for another 20 minutes, until crispy.

Not keen on those typical processed meat hot dogs? Try our yummy and healthy shrimp dogs instead! They make a perfect weekend lunch no matter the season.

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Talk about affordable braai meat! You’ll want to head down to your local butcher for this one and get the best quality offal to make these cornflake-coated tripe kebabs.

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
For the tripe kebabs
500 g honeycomb tripe, boiled
½ cup flour
2 eggs, whisked
1 cup Cornflakes, crushed
20 g parsley, finely chopped
1 tsp garlic powder
Salt and pepper
Vegetable oil, to deep-fry
For the piccata sauce
4 tbsp butter
4 tbsp olive oil
4 tbsp capers
3 lemons, zest and juice
½ cup chicken stock
20 g parsley, roughly chopped

METHOD
For the tripe kebabs
1. Cut the tripe into squares and slide on to skewers.
2. Set out 3 bowls as follows: flour; eggs; Cornflakes, parsley, garlic, salt and pepper.
3. Roll each kebab in the flour, then the egg, then the Cornflakes.
4. Heat the oil to medium. Fry the kebabs in batches until coating is crispy, 15 minutes.
For the piccata sauce
1. Heat butter and oil in a pan. Add capers and lemon zest and fry for 2 minutes. Add juice and stock. Simmer for 10 minutes, until thickened.
2. Remove from the heat and add the parsley.
3. Serve with the kebabs.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Cornflake-coated tripe kebabs appeared first on MyKitchen.