Fish Fingers with Curry Aioli

If you’re craving a savory snack, you can’t go wrong with fish fingers. But instead of dipping it in regular aioli, you can give your condiment a slightly spicy twist by adding our Homiah Red Curry paste to it. It’s creamy, flavorful, and a hint of spice.

You can make this recipe with store bought frozen fish fingers but if you’re feeling ambitious, like we are, and want to try making it at home, here’s our recipe for it.

Fish Fingers with Curry Aioli

SERVES TIME

2-3 35 Mins

INGREDIENTS

For the curry aioli:
- 2 egg yolks
- ½ tsp Kosher salt
- ½ tsp of lemon juice
- ⅔ cup extra virgin olive oil
- 1 tsp of Homiah’s Malaysian Red Curry
For the fish fingers:
- 400g boneless, skinless white fish filets, cut into strips
- 1/2 cup all-purpose flour
- 3 eggs, beaten
- 1 cup panko breadcrumbs
- Salt and pepper, to taste

METHOD

In a small bowl, whisk the egg yolks, salt, and lemon juice until it has a creamy texture. Then, this is the key part of the process: slowly add the olive oil to the mix – start with one or two teaspoons – and whisky it continuously until it thickens and emulsifies. Once it thickens to a mayonnaise-like consistency, you can add our Red Curry paste to the mix. Whisk until it’s thoroughly mixed, set aside while we fry some fish!
First, you’ll need to season your fish filet with salt and pepper.
Then, you’ll need 3 bowls (or ‘stations’ as we like to call them) for the flour, egg, and breadcrumbs. Dredge each fish finger into the flour, coating it evenly before dipping it into the egg, before finally pressing it into the breadcrumbs gently.
Depending on your preference, you can air-fry, bake, or pan-fry your fish fingers. For this recipe, we chose to pan-fry. Heat some oil in a frying pan over medium heat, and fry each fish finger for 2-3 minutes on each side, until they’ve turned golden brown.
And finally, it’s time to eat! Enjoy your homemade fish fingers and Homiah curry aioli.

SHOP INGREDIENTS