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Take the fish fillets, pat dry with kitchen paper towels, and season with salt, pepper and Italian seasoning. Squeeze half a lemon on the fish fillet.
Place the fish fillet in between two cling wraps and then using a mallet, pound the fish fillet into a thin sheet.
Take the cling wrap top out and then layer your ham and cheese on top of the pounded fish fillet.
Using the cling wrap below wrap roll the fish fillet and then secure the log with the cling wrap and place inside the freezer to set for about an hour.
After it has set, take the log, unwrap the cling wrap and coat it with flour, dip in the scrambled egg, and roll it on bread crumbs seasoned with Italian seasoning. Do it all over again to double coat the fish logs and then deep fry it until golden brown. If logs are too thick, you can finish it off in the oven for about 10 - 12 minutes at 175 degrees C to cook it all the way through.
For the dip, mix all ingredients together and serve on the side.
Ingredients
Directions
Take the fish fillets, pat dry with kitchen paper towels, and season with salt, pepper and Italian seasoning. Squeeze half a lemon on the fish fillet.
Place the fish fillet in between two cling wraps and then using a mallet, pound the fish fillet into a thin sheet.
Take the cling wrap top out and then layer your ham and cheese on top of the pounded fish fillet.
Using the cling wrap below wrap roll the fish fillet and then secure the log with the cling wrap and place inside the freezer to set for about an hour.
After it has set, take the log, unwrap the cling wrap and coat it with flour, dip in the scrambled egg, and roll it on bread crumbs seasoned with Italian seasoning. Do it all over again to double coat the fish logs and then deep fry it until golden brown. If logs are too thick, you can finish it off in the oven for about 10 - 12 minutes at 175 degrees C to cook it all the way through.
For the dip, mix all ingredients together and serve on the side.
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