Fish Hot Dog

For fish hot dog, wash fish fillets and pat dry. Cut lemon in half. Salt and pepper fish fillets and sprinkle with lemon. Place flour, bread crumbs and a beaten egg in each of three plates.

Turn fish fillets in order, first in flour, then wet with egg and finally roll in breadcrumbs. Tap lightly to remove excess crumbs.

Fry in hot oil for about 5 minutes, turning once. Drain on paper towels. Then cut into approximately fish stick size.

For the fried onions, cut onions into rings, dust with flour and deep-fry in portions in 175 degree oil for 1- 2 minutes. Drain on kitchen roll.

For the relish, peel shallots and chop finely, wash peppers, remove seeds and cut into small cubes. Peel ginger and also cut into fine cubes. Wash the zucchini and grate coarsely. Sauté ginger and shallots in a little oil, add zucchini and bell bell pepper and sauté until firm to the bite. Season with pepper, vinegar, salt and 1 pinch of sugar.

Cut the hot dogs in the middle, but not all the way through, fill with fish and relish and serve.

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