I’m always trying to do something different of an evening. Last night I decided to make fish fingers! I haven’t had them properly since I was little, when they came out of a box, frozen, with those luminous orange breadcrumbs on them. Fish fingers have seen a little bit of a revival in recent years becoming a lunchtime classic with the ‘Fish Finger Sandwich’ in a lot of independent bistros and cafes.
I however was not making a sandwich for lunch although, thinking about it now I may do fish wrap at some point soon. No this was dinner and needed to be a little more filling than a tasty little snack. This is what I used:
- 200g Skinned Coley (cut into fish finger shapes)
- Salt and pepper
- Pinch of dried Basil
- 1 egg
For the fish fingers beat the egg and then dip the fish in into the breadcrumbs… simple. Season the breadcrumbs with the basil, salt and pepper and give it a quick stir, then coat your fish. Drizzle a little oil on a baking sheet and bake the fish fingers in the oven for about 10 minutes at 200c, turning them half way through. I cooked the carrots and the mangetout in vegetable stock as I feel it goves a little bit more flavour. Incidentally, you don’t just have to use white fish for your fish fingers, salmon and smoked haddock work very well indeed. This is also a good one to get your kids involved in you can have them help coat the fish fingers in the breadcrumbs.