There's not many people who don't like a fish finger sandwich. A lot of the fish fingers you buy in supermarkets use a low quality blend of fish that are minced and moulded into shape. Here's a very easy way to make them yourself so you know exactly what is in them.
You can use any fish, I used haddock. You could also use chicken, pork or beef. the world is your oyster (you could use oysters...). I haven't given quantities, get as much fish as you want to do and then set out the flour, egg and breadcrumbs. You can always add more if you need them.
Fish (any. Cod, haddock or coley all work well)
Flour
Eggs, 2-3 beaten
Breadcrumbs
Cayenne (just a pinch)
Start by cutting your fish into shape, however big or small you want. You can use skin on or skinless, I like the skin so I left it on but if I was serving to guests I would probably remove it. You can ask your fishmonger to do this if you have trouble. Season the fish with salt and cayenne pepper.
Set out 3 bowls. Add your flour to one, egg to another and breadcrumbs to the third.
Put the fish into the flour, give it a good coat and shake off any excess. Then coat in the egg and finally in the breadcrumbs. To get a good coating dip it in the egg and breadcrumbs again. This method is called Panne. Try and only use one hand while doing this keeping one clean, it's a good habit to get into while cooking so you can grab something off the heat if it's burning or add seasoning etc.
As you can see the tails are not coated where I was holding them, don't worry too much about this, if you want a good coat just flip it over and do it that way.
When they are prepared heat about 1-2cm of oil in a heavy pan. You don't want it too hot but if it is too cold it will make the breadcrumbs soggy. To test drop a bit of the breadcrumb in, if it sizzles without changing colour quickly it is right. Keep an eye on the heat and adjust your hob as required.
Cook them for around 4 minutes on each side, turning once. Just lift one up, when they are golden they are ready to turn.
You can cook these in the oven if you prefer. Lay them on a baking tray and cook at 180c for around 12 minutes, until cooked through.
Remove from the pan and drain on some kitchen roll. Serve in a sandwich or with some chips or salad. The potatoes in the photo are mixed with fat free yoghurt, chives, cayenne and lemon zest.
If you like these recipes please like MogFood on Facebook, here you can share experiences and photos to other followers and use it as a forum for advice. You can also follow me on Twitter.
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You can use any fish, I used haddock. You could also use chicken, pork or beef. the world is your oyster (you could use oysters...). I haven't given quantities, get as much fish as you want to do and then set out the flour, egg and breadcrumbs. You can always add more if you need them.
Ingredients
Fish (any. Cod, haddock or coley all work well)
Flour
Eggs, 2-3 beaten
Breadcrumbs
Cayenne (just a pinch)
Method
Start by cutting your fish into shape, however big or small you want. You can use skin on or skinless, I like the skin so I left it on but if I was serving to guests I would probably remove it. You can ask your fishmonger to do this if you have trouble. Season the fish with salt and cayenne pepper.
Set out 3 bowls. Add your flour to one, egg to another and breadcrumbs to the third.
Put the fish into the flour, give it a good coat and shake off any excess. Then coat in the egg and finally in the breadcrumbs. To get a good coating dip it in the egg and breadcrumbs again. This method is called Panne. Try and only use one hand while doing this keeping one clean, it's a good habit to get into while cooking so you can grab something off the heat if it's burning or add seasoning etc.
As you can see the tails are not coated where I was holding them, don't worry too much about this, if you want a good coat just flip it over and do it that way.
When they are prepared heat about 1-2cm of oil in a heavy pan. You don't want it too hot but if it is too cold it will make the breadcrumbs soggy. To test drop a bit of the breadcrumb in, if it sizzles without changing colour quickly it is right. Keep an eye on the heat and adjust your hob as required.
Cook them for around 4 minutes on each side, turning once. Just lift one up, when they are golden they are ready to turn.
You can cook these in the oven if you prefer. Lay them on a baking tray and cook at 180c for around 12 minutes, until cooked through.
Remove from the pan and drain on some kitchen roll. Serve in a sandwich or with some chips or salad. The potatoes in the photo are mixed with fat free yoghurt, chives, cayenne and lemon zest.
If you like these recipes please like MogFood on Facebook, here you can share experiences and photos to other followers and use it as a forum for advice. You can also follow me on Twitter.
If you want to get any new posts sent directly to your inbox use the box at the top right of this page to sign up.
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