Best Fish Pops

I bought a couple of fresh Halibut fillets to make some crunchy deep-fried fish pops recently. I find that this is one of the best ways to get my kids to eat fish. Whenever it comes to deep-frying fish or shrimp pops, I prefer to use Panko (Japanese breadcrumbs). Besides tasting better than the usual breadcrumbs, it’s also airier and crispier in texture after the deep-frying. Try it and let me know if you agree. In addition, I also prepared a wonderful Tzatziki dipping sauce to go with the crunchy fish pops. Great combination, try it!


Best Fish Pops
(Printable Recipe)

Ingredients

700 – 750 g Halibut Fillets,skinless, cubed
4 to 5 Jalapeno Peppers, sliced
3 Large Eggs, Lightly Beaten
1/2 Cup All Purpose Flour
1 Packet (150 g) Panko (Japanese Breadcrumbs)
Sea Salt to taste
Freshly Ground Black Pepper
Lemon Wedges
Oil for deep-frying


Method

In a large bowl, add the breadcrumbs, sea salt and black pepper. Season the breadcrumbs mixture well and mix until well combined.

To fry the fish and pepper: Toss the fish and pepper into the flour and shake off the excess flour. Then dip into the egg and then into the breadcrumbs mixture, making sure to cover the entire fish and pepper.

Fry in batches until light golden brown in color. Serve the fish and pepper with the Tzatziki sauce and some lemon wedges on the side.