Summer will soon give way to winter rain and wind, but until then, here is a dish made for hot days — one that evokes the easygoing atmosphere of Greece, with the sea and sunshine in the background.
Each bite combines juicy fish in a crunchy, schnitzel-like coating with a tangy, refreshing yogurt sauce and a sweet-spicy tomato salsa that brings the whole dish together.
You can also serve the fish cubes without the yogurt and salsa, especially if the kids are not fans of spicy food, and simply eat them with a squeeze of lemon juice.
Crispy fish bites with yogurt sauce and tomato salsa
Ingredients
For the fish:
- 500 grams skinless, boneless fish
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups breadcrumbs
For the yogurt sauce:
- 1 container plain yogurt
- 1/3 bunch chives or green onions
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon maple syrup
For the tomato salsa:
- 15-20 cherry tomatoes
- 1/2 chili pepper
- 1/4 red onion
- Juice of 1/2 lime
- A handful of cilantro leaves
- 1/4 teaspoon salt
- 4 tablespoons olive oil
Instructions
- Cut the fish into 3-centimeter cubes.
- Place the flour in one bowl, the eggs in a second bowl and beat well, and the breadcrumbs in a third.
- Add the fish cubes to the flour and toss until well coated. Shake off any excess flour.
- Transfer the fish to the bowl with the eggs and coat all the pieces well.
- Transfer to the breadcrumbs and coat thoroughly.
- At this stage, you can either fry the fish cubes in about 3 centimeters of hot oil until golden on all sides, or arrange them on a parchment-lined baking sheet, spray with oil and bake at 200°C for 10-15 minutes.
- For the yogurt sauce: Finely chop the chives and mix with the remaining ingredients.
- For the tomato salsa: Dice the tomatoes, chili pepper and onion, and finely chop the cilantro. Mix all the ingredients together.
- Serve the fish cubes hot with the yogurt sauce and tomato salsa.