Fish Fingers with Habañero Dip

Name: Fish Fingers with Habañero Dip
Prep time: 20 s
Cook time: 20 s
Total time: 40 s
Yield: 6
Ingredients: 1 can (7.6 fluid ounces) NESTLÉ® Media Crema Lite; 1/2 cup fresh parsley; 4 ounces cream cheeseat room temperature; 2 habañero chileroasted and seeded; 1 1/2 teaspoons onion salt; 1/2 lemonjuiced; 1 cup plain breadcrumbs; 3 teaspoons ground paprika; 1 1/2 teaspoons ground black pepper; 2 teaspoons garlic salt; 1/2 teaspoon ground cumin; 6 white fish filletscut into strips; 3/4 cup wheat flour; 2 large eggslightly beaten; Corn oil for frying

Official MEDIA CREMA

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Level

Easy

Prep

20 min

Cook

20 min

Servings

INGREDIENTS

KEY INGREDIENTS

Media Crema Lite

(7.6 oz. Can)

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1 can (7.6 fluid ounces) NESTLÉ® Media Crema Lite
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1/2 cup fresh parsley
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4 ounces cream cheese, at room temperature
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2 habañero chile, roasted and seeded
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1 1/2 teaspoons onion salt
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1/2 lemon, juiced
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1 cup plain breadcrumbs
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3 teaspoons ground paprika
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1 1/2 teaspoons ground black pepper
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2 teaspoons garlic salt
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1/2 teaspoon ground cumin
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6 white fish fillets, cut into strips
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3/4 cup wheat flour
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2 large eggs, lightly beaten
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Corn oil for frying

Equipment Needed

Pan
Flipper
Bowl
Spoon
Blender

MAKE IT

Step 1

Place Media Crema, parsley, cream cheese, chiles, onion salt and lemon juice in a blender; cover. Blend until smooth. Refrigerate.

Step 2

Combine breadcrumbs, paprika, black pepper, garlic salt and cumin on a shallow plate. Place flour on a separate shallow plate.

Step 3

Pass the fish fillets through the flour, then the egg and then through the breadcrumb mixture. Heat the oil and fry fish until lightly golden; place on paper towels to drain. Serve with dip.