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Peri Peri Fish Strips

Close-up of peri peri fish strips served with lime slices and spicy sauce
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Whip up these super easy crispy fish strips! Tender fish, crunchy Peri Peri coating, and a must-have creamy, spicy dip. Seriously addictive!

Ingredients

Scale

For the Fish & Marinade:

  • 250g white snapper fillet, cut into finger-width strips
  • 2 Tbsp Peri Peri sauce
  • 1/2 tsp onion powder
  • 1/2 tsp paprika powder
  • 1/2 tsp garlic powder
  • Salt and freshly cracked black pepper, to taste
  • 1 Tbsp lemon juice (from about 1/2 lemon)

For the Crispy Coating:

  • 1/2 cup all-purpose flour
  • 3/4 tsp paprika powder (for the flour)
  • Pinch garlic powder (for the flour)
  • Pinch onion powder (optional, for the flour)
  • Salt and pepper (for the flour)
  • 1 large egg, beaten
  • 1/2 cup bread crumbs (Panko recommended!)

For Frying:

  • Neutral oil (like canola, vegetable), for frying (about 2-3 inches deep)

For the Peri Peri Mayo Dip:

  • 1/2 cup mayonnaise
  • 2 Tbsp Peri Peri sauce
  • 1 tsp chilli sauce (like Sriracha)

Instructions

  1. Marinate Fish: In a bowl, gently mix the fish strips with Peri Peri sauce, onion powder, paprika, garlic powder, salt, pepper, and lemon juice. Let sit for 15 minutes.
  2. Set Up Coating: Get 3 shallow dishes ready:
    • Dish 1: Mix flour with its paprika, garlic/onion powder, salt, and pepper.
    • Dish 2: Beat the egg.
    • Dish 3: Add bread crumbs.
  3. Coat the Fish: Take a marinated strip, dip in flour (shake off excess), then dip in egg, then press firmly into bread crumbs to coat well. Place on a plate. Repeat for all strips.
  4. Fry ‘Em Up: Heat oil in a heavy pot to 180°C (350°F). Carefully add fish strips in small batches (don’t crowd the pan!). Fry for 4-5 minutes, turning once, until deep golden brown and crispy.
  5. Drain & Dip: Remove fish with a slotted spoon and drain on a wire rack. While fish is frying/draining, whisk together mayonnaise, Peri Peri sauce, and chilli sauce for the dip.
  6. Serve HOT! Serve the crispy fish strips immediately with the Peri Peri mayo dip.

Notes

  • Serving Ideas: Awesome with chips (fries!), coleslaw, or a simple green salad. Great appetizer or main! Don’t forget lemon wedges for squeezing.
  • Tips for Success: Pat the fish really dry before marinating. Use Panko crumbs for the best crunch! Don’t overcrowd the frying pan – cook in batches. Draining on a wire rack (not paper towels) keeps them crispier.
  • Storage & Reheating: Got leftovers? Cool completely, store airtight in the fridge (up to 2 days). Reheat in an oven or air fryer at 180°C (350°F) for 5-10 mins to revive crispness (avoid the microwave!).
  • Make Ahead: Freeze uncooked, coated fish strips on a baking sheet until solid, then transfer to a freezer bag (up to 3 months). Cook from frozen, adding a few extra minutes to frying/baking/air frying time.

Find it online: https://recipesh.com/peri-peri-fish-strips/