Fish sticks with yogurt
4 servings
30 minutes
Fish sticks under yogurt are a refined dish of Irish cuisine, combining the crispy texture of the breading and the tenderness of sole. The origins of this recipe are linked to traditional fishing families in Ireland, where fresh catch was fried in a golden crust. The dish's hallmark is the harmony of rich flavors: tender fish fillet, the spiciness of parmesan, and the freshness of yogurt sauce with lime and chives. The crispy sticks pair perfectly with a spicy sweet chili sauce, creating a balance of light heat and creamy softness. They can be served as an appetizer or main course – perfect for both a cozy family dinner and an elegant guest reception.
1
Preheat the fryer or fill a deep pan one-third with sunflower oil and heat to 180 degrees. If you don't have a thermometer, you can check the temperature by dropping a piece of bread into the oil. At the right temperature, the bread will brown in 60 seconds.
- Vegetable oil: 500 ml
2
In a small bowl, mix breadcrumbs and grated Parmesan, add spices and mix again. In a convenient container, crack the eggs and add milk. Sift flour onto a plate. Cut the sole into strips, coat in flour, dip in egg, coat in breadcrumbs, and fry in oil for 2-3 minutes. Place on a paper towel to drain. Keep warm.
- Breadcrumbs: 50 g
- Grated Parmesan cheese: 2 tablespoons
- Spices: 5 g
- Chicken egg: 2 pieces
- Milk: 2 tablespoons
- Wheat flour: 20 g
- Fillet of sole: 225 g
3
Mix yogurt, finely chopped chives, lime juice, and add spices. Stir well. Place in sauce bowls, top with sweet chili sauce. Set the sauce bowls on serving plates, place chopsticks nearby. Garnish with lime wedges.
- Greek yogurt: 100 g
- Chives: 2 tablespoons
- Lime: 0.5 piece
- Sweet chili sauce: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste