Homemade Fish Fingers
Make your own tasty homemade fish fingers, so much better than shop-bought.
Equipment
- Deep Fat Fryer
Ingredients
- 4 pieces of thick cod or haddock each about the size of your hand (225-250g per piece)
- 100 g plain flour
- 100 g polenta
- 100 g fine dry breadcrumbs
- 2 eggs beaten with a little milk
- 500 ml vegetable oil for frying
- Salt
- freshly ground black pepper
Instructions
- Skin the fish. Now turn it so that the sloping edges of the fish are facing you head on, this will allow you to cut against the grain – if you don’t the fish will fall apart as it cooks. Cut each piece of fish into four thick strips – they will be bigger than shop-bought fish fingers.
- Put the flour on a plate and season well. Mix the polenta and breadcrumbs together in a shallow dish. Pour the egg mixture into another. Line up the dishes in front of you with the flour first and the polenta last.
- Roll each fish finger in the flour, dip it in the egg mixture, then lift it out and let the excess egg drain off. Finally roll the fish in the polenta breadcrumbs. Make sure each finger is well coated and the crumbs are patted down. Repeat until you have coated all the fish fingers.
- To cook: Heat the oil in a deep fat fryer or large frying pan until it reaches 180c and is shimmering. Gently lay a few of the fish fingers in the oil, but don’t overcrowd the pan or the temperature will drop and the fingers won’t be crispy. Fry the fish fingers until golden brown underneath, then carefully turn over and gently fry the other sides until golden. The fish will be cooked through. Repeat until all the fish fingers are cooked.
Nutrition
Calories: 1596kcalCarbohydrates: 57gProtein: 55gFat: 131gSaturated Fat: 103gFiber: 2gSugar: 2g
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