Name: Fish fingers
Yield: Feeds four
Ingredients: 1 tbsp lemon juice; 1 tbsp capers, rinsed; 1 cup fine breadcrumbs; skin of preserved lemon, rinsed; finely grated rind of 1 lemon; 3 eggs; salt and freshly ground black pepper; 4 fillets of salmon, from the thickest part; extra lemon to serve; 1 tbsp light olive oil; 1 cup plain flour; 1 tbsp butter; 6 tbsp home-made or good quality mayonnaise

Preparation info

Feeds
four

Difficulty
Medium

Appears in

Old Food

By Jill Dupleix

Published 1998

About

I know, I know, you didn’t think fish had fingers, et cetera. Well, they certainly didn’t have luxurious fingers of fresh, melting, buttery salmon coated in golden crumbs and served with creamy mash and a lemon-scented caper mayonnaise. My apologies to Bird’s Eye, who invented the fish finger in 1946, for improving on their idea so dramatically.