Ingredients
Serves 4
100g Antoniou Kataifi Pastry
4 x 100g white fish fillets
1 large handful parsley
¼ cup sesame seeds
Salt and pepper
1 large egg, beaten
Canola oil for shallow frying
Method
For this Kataifi Pastry recipe, take your Kataifi Pastry out of the refrigerator and allow it to come up to room temperature, still in its packaging, for a minimum of 2 hours.
Place the Kataifi Pastry, parsley, sesame seeds and salt and pepper in a food processor and process until the Kataifi is broken into smaller pieces and the mixture resembles breadcrumbs. Tip onto a large plate.
Take one fish fillet, dip it into the beaten egg and then coat with the Kataifi mixture. Press down firmly to ensure the fish is coated well. Repeat with the remaining fish.
Heat the oil in a large frypan. Shallow fry the pieces of fish, turning over once when the underside turns golden brown.
Drain on absorbent kitchen paper and serve immediately with chips, salad and tartare sauce.