Name: Fish Fingers with Habañero Dip
Prep time: 20 s
Cook time: 20 s
Total time: 40 s
Yield: 6
Ingredients: 1 can (7.6 fluid ounces) NESTLÉ® Media Crema Lite; 1/2 cup fresh parsley; 4 ounces cream cheeseat room temperature; 2 habañero chileroasted and seeded; 1 1/2 teaspoons onion salt; 1/2 lemonjuiced; 1 cup plain breadcrumbs; 3 teaspoons ground paprika; 1 1/2 teaspoons ground black pepper; 2 teaspoons garlic salt; 1/2 teaspoon ground cumin; 6 white fish filletscut into strips; 3/4 cup wheat flour; 2 large eggslightly beaten; Corn oil for frying

MAKE IT

Step 1

Place Media Crema, parsley, cream cheese, chiles, onion salt and lemon juice in a blender; cover. Blend until smooth. Refrigerate.

Step 2

Combine breadcrumbs, paprika, black pepper, garlic salt and cumin on a shallow plate. Place flour on a separate shallow plate.

Step 3

Pass the fish fillets through the flour, then the egg and then through the breadcrumb mixture. Heat the oil and fry fish until lightly golden; place on paper towels to drain. Serve with dip.