Fish Fingers

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Main dishes

Serves: 4

Preparation time: 10 minutes

Cooking time: 10-15 minutes

Method 

  1. Cut the fish into long finger shapes about 2cm wide. Season lightly and place on kitchen paper to absorb any excess moisture.
  2. Put the bread into the blender with the parsley and chop using the coarse chop programme, tip onto a plate.
  3. Put the flour onto another plate and beat the egg in a shallow dish.
  4. Dip the pieces of fish first in flour to lightly dust then dip into the egg and drain off any excess before tossing in the breadcrumbs.
  5. Heat about a centimetre of oil in a large frying pan, and when hot shallow fry the fish fingers for about 3 minutes on both sides until crisp and golden. You may have to do this in two batches.
  6. Lift out and drain on kitchen paper before serving.

Tip: For a zingy taste, mix a couple of table spoons of mayonnaise with lemon juice and serve with the freshly cooked fish fingers.

Ingredients

  • 500g thick white fish fillets, skinned e.g. haddock or cod
  • Salt and pepper
  • 50g crustless white bread
  • 1 tsp of fresh parsley
  • 2 tbsp plain flour
  • 1 egg
  • Oil for frying

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