Recipe of the Month: Just Add Chips!
- 2 days ago
- 1 min read
Chunky Fish Fingers
Serves 6
100g plain flour, seasoned
3 large eggs, beaten
200g dried breadcrumbs
Large pinch turmeric, optional
500g skinless, boneless haddock, cut into thumb-sized strips
Grab 3 shallow dishes and set up a production line of flour then egg then breadcrumbs. If you want golden breadcrumbs add the turmeric. Place a large empty plate at the end of the line to put the uncooked fish fingers on. Dip a finger of fish in the flour, shaking off any excess, then dredge it through the egg and finally roll it in the breadcrumbs, so it’s completely coated and place it on the plate. Repeat!
To cook the fish fingers, fry them in a little oil, cooking for 3 to 4 minutes on each side. Alternatively, preheat the oven to 200°C. Brush a baking tray with a little oil, and cook the fish fingers for about 10 to 12 minutes until golden, turn over half way through the cooking time.
