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.
Peel the skin from the fillets. Tweezer out any of the long fine bones inside. Cut two oblongs of fish from each fillet, about
Crack eggs into a bowl and beat lightly. Place flour, salt and pepper in a second bowl. Mix breadcrumbs and lemon rind in a third bowl.
Heat butter and oil in a frypan until hot. Dip each salmon finger into flour, then into egg, then into breadcrumbs, and place in oil. Cook gently, turning once, until lightly golden, no more than 3 or 4 minutes in all, until salmon is cooked, but still pink and moist inside. Drain on paper towel, and serve on a bed of mash with lemon wedges, and a rocket salad.
Cut preserved lemon into tiny dice. Whisk preserved lemon, capers and lemon juice into mayonnaise, taste for salt and pepper, and serve in a separate bowl.
© 1998 All rights reserved. Published by Murdoch Books.