Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 4
Ingredients
- 3 tbsp plain flour
- 1 large free-range egg, beaten
- 50g/1¾oz golden breadcrumbs (if not available, substitute with 30g/1oz fresh white breadcrumbs mixed with 20g/½oz easy-cook polenta)
- 500g/1lb2oz thick skinless fish fillets (salmon, cod, haddock or other white fish), cut into 4 or 8 thick pieces
- 3 tbsp sunflower oil
- salt and freshly ground black pepper
Method
1. Put the flour in a strong freezer bag and season with salt and black pepper. Pour the beaten egg into a shallow dish. Put the breadcrumbs (or breadcrumb and polenta mixture) in a separate shallow dish.
2. Gently toss each fish piece in the seasoned flour bag until evenly coated, then dip into the beaten egg then the breadcrumbs until evenly coated. Put the prepared fish pieces on a plate.
3. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. Alternatively, use an electric deep-fat fryer heated to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Add the fish fingers carefully and fry for 5–6 minutes, turning occasionally until golden brown and crisp on all sides. (You may need to do this in batches.)
4. Remove the fish with a spatula and drain on kitchen paper.
5. Serve the fish fingers with slices of freshly buttered bread and pots of ketchup on the side.
Top recipe tip
To freeze the fish fingers, live a baking tray with cling film and place the uncooked fish fingers on top. Cover with cling film and freeze for 2 hours, or until completely frozen, then transfer to freezer bags. The fish fingers can be cooked from frozen (follow step 3).
Cooking time: 10 to 30 mins
Serves 4
Ingredients
- 3 tbsp plain flour
- 1 large free-range egg, beaten
- 50g/1¾oz golden breadcrumbs (if not available, substitute with 30g/1oz fresh white breadcrumbs mixed with 20g/½oz easy-cook polenta)
- 500g/1lb2oz thick skinless fish fillets (salmon, cod, haddock or other white fish), cut into 4 or 8 thick pieces
- 3 tbsp sunflower oil
- salt and freshly ground black pepper
Method
1. Put the flour in a strong freezer bag and season with salt and black pepper. Pour the beaten egg into a shallow dish. Put the breadcrumbs (or breadcrumb and polenta mixture) in a separate shallow dish.
2. Gently toss each fish piece in the seasoned flour bag until evenly coated, then dip into the beaten egg then the breadcrumbs until evenly coated. Put the prepared fish pieces on a plate.
3. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. Alternatively, use an electric deep-fat fryer heated to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Add the fish fingers carefully and fry for 5–6 minutes, turning occasionally until golden brown and crisp on all sides. (You may need to do this in batches.)
4. Remove the fish with a spatula and drain on kitchen paper.
5. Serve the fish fingers with slices of freshly buttered bread and pots of ketchup on the side.
Top recipe tip
To freeze the fish fingers, live a baking tray with cling film and place the uncooked fish fingers on top. Cover with cling film and freeze for 2 hours, or until completely frozen, then transfer to freezer bags. The fish fingers can be cooked from frozen (follow step 3).
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