Asian-Style Fish Baguettes

• 1 lb firm white frozen fish fillets, thawed
• 2 tbsp Thai red curry paste
• 2 tsp fish sauce
• 1 None egg
• 1 tsp finely grated lime peel
• None None Vegetable oil, for shallow frying
• 1 large baguette, ends trimmed
• 1/3 cup mayonnaise
• 2 None carrots, cut into lengthwise ribbons with vegetable peeler
• 4 None green onions, cut into long thin strips
• 1/2 cup cilantro leaves
• 2 tbsp soy sauce

1. Place fish, curry paste, fish sauce, egg and lime peel in a food processor; process until well combined. Shape mixture into 16 balls. Flatten into patties.
2. Pour oil into a heavy-bottomed skillet to reach a depth of 1 inch. Heat on medium-high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Shallow-fry patties, in batches, for about 2 mins each side, or until golden and cooked through. Using a slotted spoon, transfer patties to paper towel.
3. Cut bread into 4 equal portions. Split each portion. Spread inside of bread with mayonnaise. Fill each piece with about 3 patties. Top with carrot, onion and cilantro. Drizzle with combined sauces. Serve.

firm white frozen fish, red curry, fish sauce, egg, lime peel, vegetable oil, baguette, mayonnaise, carrots, green onions, cilantro, soy sauce

Taken from recipes-plus.com/api/v2.0/recipes/35257 (may not work)