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FISH FINGERS

Fish fingers As fish fingers are so easy to prepare at home, one may wonder why anyone would want to eat those made commercially, with their mostly mushy interior and stale-tasting breading.

fresh fillets or large pieces of firm white fish (haddock, saithe, cod, pollack, hake etc)
salt
white pepper
1 - 2 eggs
wheat flour
dry breadcrumbs
oil (
eg peanut oil)
butter

Fish strips Cut the fish fillets in about 1½ - 2 cm thick rectangular strips (see the picture on right). You may also use frozen fish  —  let it thaw in refrigerator until it is semi-defrosted and cut it as described above. Season the fish fingers with salt and white pepper.

Take a deep plate or a shallow bowl and break the egg(s) in it. Whisk them lightly with a fork until smooth. Take another plate and pour a heap of flour on it. Take a third plate and pour a heap of breadcrumbs on it.

One at a time, take the fish pieces and dip them in the flour, coating all sides. Then dip the pieces in the egg wash, letting the excess egg drip off. Finally dip the pieces in the breadcrumbs, coating them thoroughly. Set the "fingers" on a wide plate, a cutting board or a tray. They must be cooked immediately.

Meanwhile, heat a large skillet with some oil and butter. Do not let the butter become browned  —  burnt fat will give the coating a bad taste. On low to medium heat, fry the fish fingers slowly on either side, until the breading is crisp and golden brown and the fish just cooked through. Depending on the thickness of the pieces, the frying may take anything between about 3 and 7 minutes per side. Slightly frozen fish will also take a bit longer to cook.

Serve the fish fingers immediately, accompanied by potato puree and tartare sauce.

Recipe source: family recipe.


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