Name: Funky fish fingers
Prep time: 30 min
Cook time: 2 h 10 min
Total time: 2 h 40 min
Yield: Serves: 4
Ingredients: 2 tsp caster/granulated sugar; 1 tsp salt; 3 eggs; 5 tbsp rice vinegar; rapeseed/canola or sunflower oil, for deep-frying and oiling; 2 tbsp finely chopped spring onions/scallions or chives; 1 tbsp salt; 350 g/12 oz cod fillet, thinly sliced; tartare sauce and lemon wedges; 115 g/4 oz/scant ⅔ cup short-grain white rice, rinsed and drained; 115 g/4 oz/2½ cups panko breadcrumbs

Preparation info

Serves:
4

Difficulty
Medium
Ready in
3 hr

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

Well, they are croquettes really but I cannot resist the alliteration.

These have a real Japanese twist. You don’t need to use sushi rice but feel free. You’re aiming for all the internal sweet tang and flesh of sushi with a satisfying crunching heft in the crisp panko coating.