Funky fish fingers

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; 115 g/4 oz/scant ⅔ cup short-grain white rice, rinsed and drained; tartare sauce and lemon wedges; 2 tbsp finely chopped spring onions/scallions or chives; rapeseed/canola or sunflower oil, for deep-frying and oiling; 1 tbsp salt; 115 g/4 oz/2½ cups panko breadcrumbs; 5 tbsp rice vinegar; 3 eggs; 1 tsp salt; 350 g/12 oz cod fillet, thinly sliced

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.

Ingredients

350 g/12 oz cod fillet, thinly sliced
1 tbsp salt

Snack
Starter
Gluten-free

Method

Sprinkle the fish with the salt in a bowl, toss lightly and leave to stand for 30 minutes. Rinse well with cold water.

Put the rice and 350 ml/12 fl oz/1½