INGREDIENTS

• 600 g (7 THALASSES) Alaska Pollock Fillets
• 100 g grated rye breadcrumbs
• 100 g flour
• 100 g water (or 2 beaten eggs)
• 2 tsp curry
• 2 teaspoons of smoked paprika
• 2 tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder

METHOD

1. Defrost the Alaska Pollock Fillets in the refrigerator for 24 hours.
2. Cut the fillets into thick strips the size of fish sticks and dry the surface with absorbent paper
3. Mix the breadcrumbs and spices in a bowl and fill two more bowls, one with flour and the other with water (or the egg)
4. Dip the fillets one by one in the flour, then in the water (or egg), and finally in the breadcrumb mixture
5. Place on a baking tray lined with parchment paper and bake in a preheated oven at 180 in fan for about 25 minutes until golden

Recipe by Alexandra Kontodimou, clinical dietician (@nutrition_home)