Real Fish Fingers

Name: Real Fish Fingers
Cuisine: British
Ingredients: 250 g fresh firm white fish fillet, such as cod, halibut or haddock, skinned; 250 g fresh firm white fish fillet, such as cod, halibut or haddock, skinned; 250 g fresh firm white fish fillet, such as cod, halibut or haddock, skinned; 250 g fresh firm white fish fillet, such as cod, halibut or haddock, skinned; 60 g plain flour; 1 free-range egg, beaten; 100 g fresh white breadcrumbs; Vegetable oil for frying

Preparation info

Serves
2
adults and 2 small children

Difficulty
Easy

Appears in

Eat Up

By Mark Hix

Published 2000

About

A bit more labour intensive than reaching into the frozen foods compartment but worth it nutritionally. Limit preparation time by making a big batch of fish fingers and freezing them. Firmer fish holds together better and makes more evenly shaped fingers.

Ingredients

250 g fresh firm white fish fillet, such as cod, halibut or haddock, skinned
60 g plain flour

Europe
United Kingdom
Fish course
Pescatarian

Method

Carefully check the fish for bones, then cut it into fingers approximately 6 x 2cm and season with salt and pepper. Spread the flour in one shallow dish, put the beaten egg in another and the breadcrumbs in a third. Coat the pieces of fish first in the flour, then the egg and finally the breadcrumbs.

Heat some vegetable oil in a heavy-based frying pan and cook the fish fingers for about