Sicilian Fried Fish Ceviche Fingers

Instructions

1. 1

   Cut the cod fillet into finger-sized strips, about 2 cm wide.

2. 2

   Zest and juice the lemon and orange into a bowl. Finely chop the shallot and add it to the citrus juice along with the chopped fresh mint.

3. 3

   Place the cod fingers in the citrus marinade, cover, and refrigerate for 30 minutes to allow the flavors to infuse.

4. 4

   Prepare three shallow bowls: one with the flour, one with the beaten eggs, and one with the breadcrumbs.

5. 5

   Remove the cod fingers from the marinade and pat them dry with paper towels.

6. 6

   Dredge each cod finger first in flour, then dip in the beaten eggs, and finally coat with breadcrumbs.

7. 7

   Heat the canola oil in a deep pan to 180°C (350°F).

8. 8

   Fry the breaded cod fingers in batches for 3-4 minutes, or until golden brown and crispy. Remove and drain on paper towels.

9. 9

   Serve the Sicilian Fried Fish Ceviche Fingers hot with Sicilian cocktail sauce on the side.