Herbed Crusted Sole Fillet in Cream-Mayo Pesto
½ kg sole fish fillet, cubed
1 8g sachet MAGGI MAGIC SARAP
1 tsp ground pepper
2 eggs, beaten
¼ cup grated parmesan cheese
¼ cup panko bread crumbs cooking oil for frying
Cream-Mayo Pesto: Combine
½ cup Japanese mayo
¼ cup chopped basil leaves
- Season fish with MAGGI MAGIC SARAP and peppers. Set aside.
- Dip fish in beaten eggs then dip into the flour mixture. Dip in beaten eggs again then dredge with panko bread crumbs.
- Heat cooking oil and fry coated fish. Cook until golden brown transfer on a plate lined with paper towels to drained excess oil.
- Serve with the cream-mayo pesto on the side.
Carbohydrates: 24 g
Protein: 24 g
Fats: 11 g
Calories: 298 kcal