A kids favourite and one that my family love, big and small. The great things about fish fingers is that they can be eaten for lunch in a sandwich or as part of evening meal with potatoes and vegetables.
Makes: 4 adult portions
TIME: 20 minutes
- 400g of white fish skinned
- 75g of ciabatta made into breadcrumbs
- 3 tbps of plain flour
- 2 eggs beaten
- olive oil for frying
Make sure that your fish is skinned. Slice into finger sized pieces.
Place the flour on one plate, the beaten eggs on a second plate and the blitzed ciabatta breadcrumbs on another.
Coat your fish-sized fingers in flour. Now roll in the egg and finally coat in breadcrumbs.
Drizzle the oil in a frying pan and turn the heat to medium. Cook the fingers for 2-3 mins and then flip over and repeat. You may need to cook them in two batches.
Serve in a crusty bap with tartar sauce.
Or why not try with some new potatoes, melted butter and dill and some minted peas.