If you’re looking for a delicious and easy dinner to whip up this week, say hello to these amazingly tasty fish fingers! They’re so much better than the store-bought version and make such a great treat. The outside is super crunchy with perfect amount of lemon and salt to give it that moorish flavour, while the fish inside stays lovely and light. They’re great dunked in tartare or tomato sauce and go perfectly with a garden salad or some mushy peas and veg. Yum!
- 450g frozen white fish fillets, defrosted
- 5 tablespoons plain flour
- 1 tablespoon smoked paprika
- ½ lemon, zest and juice
- Sea salt
- Freshly ground black pepper
- 2 large eggs
- 3 slices of wholemeal bread, (100g)
- Sunflower oil
- Tomato or tartare sauce, to serve
1. Place flour in a shallow bowl with paprika, lemon zest and a pinch of salt and pepper, then beat eggs in another shallow bowl.
2. Blitz bread in a food processor to fine breadcrumbs, then tip onto a plate. Once defrosted, slice the fillets lengthways into fingers, roughly 2cm wide, then add to the flour and toss to coat (you’ll need to do this in batches). Dip the flour-dusted fish pieces into egg, shake off the excess, then roll in the breadcrumbs until well coated and place on a tray.
3. Heat 1 tablespoon of oil in a large non-stick frying pan over a medium heat. Add fish fingers (you’ll need to do this in batches) and fry for 2 to 3 minutes on each side, or until golden, crispy and cooked through. Remove to a double layer of kitchen paper to drain while you fry the next batch, adding a splash more oil, if needed.
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