Everybody loved fish fingers as a child so here's a look back on a nostalgic treat. Thickly cut cod fillet coated in a crunchy breadcrumb coating. Any type of firm fleshed white fish would be great, so why not try Grey Mullet, Pollock or even Sea Bass. Served with seasonal leaves and a cheaty tartare sauce. Grilling the fish fingers means a massive reduction in fat so a winner for all, also a great way of getting children trying new fish too.
Makes 8-10 depending on fillet size
Ingredients
1 Cod Fillet (sustainably sourced)
1 Beaten Egg
Plain Flour
Breadcrumbs
Salt & Pepper
Ingredients for Tartare Sauce
3tsp of Capers
1 Gherkin
3tbsp Mayonnaise
Salt & Pepper
Method
Slice the fillet of fish into equal lengths. Dust with flour, then dip into the beaten egg. Roll in breadcrumbs, then place into the fridge for 45 minutes to 1 hour to firm up.
Place in a 160C preheated oven for 15-20 minutes. Remove the fish fingers once golden brown and cooked thoroughly.
Meanwhile chop the capers and gherkin. Then place in bowl along with the mayonnaise, stir to combine and season with salt and pepper.
Serve in a bap filled with seasonal salad leaves, topped with a dollop of tartare sauce and chips on the side.
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