Prep Time: 10 mins
Cook Time: 16 mins
Servings: 4
Sriracha Hot Sauce Fish Fillet
Rate this recipe for points
10
Ingredients
- 4 Villaggio® Toscana™ Hamburger Buns
- 4–8 Haddock fillets
- 1 tbsp (15ml) Curry Powder
- 1/2 cup (125ml) Flour
- 3 Eggs, beaten
- 1–2 cups (250–500ml) Panko Breadcrumbs
- 6 tbsp (90ml) Mayonnaise
- 2 tbsp (30ml) Sriracha Hot Sauce
- 1/2 Lemon, juiced
- 2 tbsp (30ml) Capers, chopped
- 4 Lettuce Leaves
- Cooking oil as needed
- Salt and Pepper to taste
Directions
- Season the fish fillets with salt and pepper, then sprinkle with curry powder.
- Roll each fish fillet in the flour, then in the beaten egg and finally in the Panko breadcrumbs.
- In a hot pan, sauté the fish fillets in a little oil for 2–3 minutes on each side.
- Remove and place on a paper towel In a bowl, mix together the mayonnaise, Sriracha hot sauce, lemon juice and capers.
- Toast the buns, then coat them with the seasoned mayonnaise, and add the lettuce leaves and fish fillets.
