Sunday, 23 October 2011

Homemade Fish Fingers

Even people who don't generally like fish will often eat fish fingers quite happily. I'm not sure whether these are truly fish fingers or are really goujons - or are those just two ways of saying essentially the same thing? They are very easy to make, though, and contain only things that I wanted them to: sustainable fish with organic breadcrumbs, flour and eggs.

I bought some gurnard fillets and they worked beautifully, being quite meaty and holding together really well during cooking. Gurnard is rated 2 by the Marine Conservation Society.

So, first slice the fish into finger-sized peices. Lay out three saucers or bowls and fill the first with plain flour, the second with a beaten egg and the third with some breadcrumbs. Coat each peice of fish in the flour, then with egg and finally the breadcrumbs. That's basically it!

Heat up a frying pan with some oil and cook the first side, without moving them, until brown and crispy, then flip over and do the other side. Fish cooks pretty quickly so expect them to be ready in 5-10 minutes depending on how thick the fish is.

I just put them with curly fries and broccoli with a bit of ketchup but I'm planning to make fish finger sandwiches at some point with tartare sauce.

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