INGREDIENTS
8 cups water (2 litres).
10ml salt.
875ml mealie meal.
1 can (410g) minced fish.
1 clove garlic, crushed.
30ml finely chopped parsley.
250ml flour.
250ml dry bread crumbs.
30ml chilli bite mixture.
375ml milk.
1 egg.
oil for shallow frying.
METHOD
In a large pot bring 1,25 litres (5 cups) water and salt to the boil.
Mix the remaining water with the mealie meal to form a smooth paste and add to the boiling water, while stirring continously.
Cook until done, about 15 minutes.
Cool slightly, then stir in the minced fish, garlic and parsley.
Turn into an ovenpan and cool completely until set.
Cut into long fingers or squares.
In a bowl mix the flour, bread crumbs and chilli bite mixture together and set aside.
In a separate bowl whisk the milk and egg together.
Dip the fish fingers in the milk mixture, then in the flour mixture.
Fry in oil in a pan on the stove until golden brown.
Serve with tomato sauce.
