Fish & Creamy Curry Sauce - cooking recipe

Ingredients

750 g fish fillets
lemon juice
3 teaspoons butter
1 tablespoon Madras curry powder
3 teaspoons flour
1/2 cup milk
1/2 cup mayonnaise
salt & pepper
1/4 cup sour cream
2 tablespoons parsley, chopped
flour, seasoned with
salt & pepper
1 egg, beaten
2 tablespoons water
breadcrumbs

Preparation

Remove skin from fish & sprinkle with lemon juice.
Melt butter in a pan, add curry powder & flour & stir for a few minutes.
Slowly stir in the milk and cook stirring for 1/2 minute.
Stir in mayonnaise, salt, pepper & sour cream, simmer for one minutes & add parsley, set aside until needed.
Cut fish into bite sized pieces & coat with seasoned flour, dip into egg which has been combined with water and coat with breadcrumbs.
Deep fry fish in hot oil until golden & tender, drain & serve with sauce which has been reheated.