Posh fish fingers

My latest lot of fish appeared from Delish Fish in Scotland. This time we opened the suprisingly not-so-smelly package to reveal wild haddock and wild cod fillets, all caught in the North Sea. I’m particpating in the Fish is the Dish campaign to help show that fish is easy to prepare (cue if I can do it, so can you).

The Seafish peeps kindly enclosed the fish with a suggested recipe — Posh Fish Fingers (recipe below). Beasically you cut the fish into long strips, dip in flour, an milk/egg mixture, then coat with breadcrumbs/paremesean/smoked pakrika. Am I making you hungry yet?

Here’s my little assmebly line of four, egg and breakcrumbs. It’s very therapudic dipping and coating, dipping and coating, dipping and coating. A bit messy though.

My beautifully breaded “posh” fish fingers, all ready to go into the frying pan…

Here they are sizzling away. Sadly this is where the photos end. In the 15 minutes it took to get to this stage, they girls smelled the cooking fish, ambushed me in the kitchen and insisted they eat right away. So all of my photographic material dissapeared!

They sure was good and I am very pleased that my half Scottish girls are finally learning to like fish.

Posh fish fingers

SERVES: 5

Preparation time: 20 minutes

Cooking time: 10 minutes

Ingredients:

500g white fish

250g breadcrumbs

80g finely grated Parmesan cheese

300g fresh parsley

1 tsp smoked or sweet paprika

2 pinches salt

2 pinches pepper

200g plain flour

2 large eggs

100ml oil if you are shallow-frying

1 lemon to garnish

How do you do it? 

1. Chop the parsley and put it in a bowl with the breadcrumbs, grated Parmesan and paprika
2. Season and mix thoroughly
3. Whisk the egg in another bowl
4.  Sieve the flour into a third bowl
5. Cut the fish into your ‘fingers’ – 8cm long x 2cm wide should do it.
6. Coat each finger in the flour, then dip it in the egg before coating it in the breadcrumb mix.
7. Shallow-fry for 1-2 minutes on each side or until golden brown. (Or, oven bake on a non-stick tray at 200 ̊C / 400 ̊F/ gas mark 6 for 7-10 minutes until golden brown).