Why not have a go at making your own fish fingers? It’s well worth it and it’s an easier process than you might think. Our fish fingers have a gorgeous crispy and peppery breadcrumb and the cayenne pepper gives some mild fiery undertones to each bite. Drizzled with some fresh lemon juice, they are delicious.
- 1 x 160g fish fillet (plaice/cod)
- 2 slices of seeded granary bread
- 1 teaspoon of ground black pepper
- A handful of fresh coriander/parsley
- 1.5 tablespoons of plain flour
- 1 teaspoon of cayenne pepper
- 1 egg
- 100ml Rapeseed oil
- Fresh lemon for serving
- Pre-heat oven to 180C/160C fan/ gas mark 4.
- Lightly toast your bread and blitz it into bread crumbs using a food processor after. Alternatively, you could use shop-bought breadcrumbs if it's easier. Then mix in the black pepper and some freshly chopped coriander. Leave to one side.
- Prepare your fish fillet by slicing it into strips. This can be tricky depending on the shape of the fillet so see pictures for guidance - it doesn't have to be perfect.
- Whisk up your egg in one bowl, then in another bowl mix the plain flour and cayenne pepper.
- In a large pan, heat your oil on a medium-high heat whilst you prepare your fish fingers. Take each strip of fish and dip it in the egg, then lightly coat it in flour, then egg again, then cover it in the breadcrumb mix. Do this for each piece of fish.
- Then take a couple of fish fingers at a time and fry them in the hot oil for 10 seconds on either side. Using tongs will help you flip the fingers in the pan at speed. Then immediately place them on a baking tray. Cook in the oven for 20 minutes, turning them half way.
- Drizzle with some fresh lemon and serve with a little side salad! You could also make the ultimate fish finger sub with these... mmm.