Sweet Chili Fish Bites with Cooling Lime Sauce
Delicious and crispy fish bites drizzled with a sweet chili glaze and paired with a refreshing lime sauce, perfect for any occasion.
Ingrédients
For the Fish Bites
- 1 lb White fish fillets (such as cod or tilapia), cut into bite-sized pieces
- 1 cup All-purpose flour Or gluten-free alternative
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Paprika
- 2 Large eggs, beaten
- 1 cup Panko breadcrumbs For extra crispiness
- Vegetable oil for frying Can use cooking spray for a lighter option
For the Lime Sauce
- 1/2 cup Plain Greek yogurt
- 1 tbsp Mayonnaise
- Juice of 1 lime
- Zest of 1 lime
- 1 clove Garlic, minced
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish) Enhances the flavor and presentation
Instructions
Preparation
- Start by gathering all your ingredients. Cut the white fish fillets into bite-sized pieces and set them aside.
- In a mixing bowl, combine the all-purpose flour, salt, black pepper, and paprika.
- In another bowl, beat the large eggs.
- In a separate dish, add the panko breadcrumbs.
- Dredge each piece of fish in the flour mixture, dip it into the beaten eggs, and roll it in the panko breadcrumbs.
Cooking
- Heat enough vegetable oil in a large skillet over medium-high heat until hot.
- Fry the coated fish pieces for about 2-3 minutes on each side or until golden brown and cooked through.
- Remove and place on paper towels to absorb any excess oil.
Making the Sauce
- In a bowl, combine the plain Greek yogurt, mayonnaise, lime juice, lime zest, minced garlic, and salt and pepper to taste. Mix well until smooth.
Serving
- Serve the crispy fish bites on a plate drizzled or served with the cooling lime sauce on the side, garnished with fresh cilantro.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, place in a single layer to freeze, then transfer to a freezer-safe bag. Reheat from frozen in the oven.