Name: Fish fingers
Yield: Serves 4
Ingredients: vegetable or corn oil, for frying; minted pea purée and/or tartare sauce, to serve; 100 g fresh white breadcrumbs; 1 large egg, beaten; salt and freshly ground white pepper; 500 g skinless fish fillet, any residual bones removed and fillets cut into 8 pieces about 2 x 8 cm, depending on the width of the fillets; flour, for coating

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fish etc.

By Mark Hix

Published 2004

About

Making these yourself is a bit more labour-intensive than reaching into the freezer for a pack, but the flavour makes it well worth the extra effort. We know that kids love them, and grown-ups too. You can use any type of firm or semi-firm white fish from haddock and cod to hoki and pollack - even salmon works well.

Ingredients

500 g skinless fish fillet, any residual bones removed and fillets cut into 8 pieces about 2 x 8 cm, depending on the width of the fillets
salt and freshly ground white pepper
flo

Fish course
Pescatarian

Method

Season the pieces of fish. Spread the flour in a shallow dish, put the beaten egg in another and the breadcrumbs in a third. Coat the pieces of fish first in the flour, then in the egg and finally in the breadcrumbs.
Heat a generous amount of oil in a heavy frying pan and cook the fish fingers for about 2 minutes on each side, until nicely browned. Drain on kitche

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Ingredients

Method

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