Name: Fish Fingers
Ingredients: 100 g plain flour; 1 litre rapeseed oil; 150 g breadcrumbs (See Ned Halley’s Breadcrumbs, or buy some panko, or ask the baker if they’ve got some you can buy); 150 g nice white fish, boned and skinned (cod is back in vogue, but who knows? Haddock? Whiting and sole would be delicious…); 2 medium eggs, beaten; 2 tsp salt; 1 tsp ground black pepper

Preparation info

Difficulty
Easy

Appears in

Max’s Sandwich Book

By Max Halley and Ben Benton

Published 2018

About

How hard can it be, right? Not hard at all. So give that old pervert Captain Birdseye the finger and make the best fish fingers in the world.

Ingredients

150 g nice white fish, boned and skinned (cod is back in vogue, but who knows? Haddock? Whiting and sole would be delicious…)
1 litre

Method

Lay out three containers or bowls and place the beaten eggs in one, the flour, salt and pepper in another, and the breadcrumbs in the final one. Cut the white fish into decent sized fingers about the size of a Mars Bar.

Drop the fish pieces into the flour, covering well and shaking off any excess. Then put them in the egg, ensuring they are completely coated and finally, into the breadc

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Ingredients

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