Food Hospital - Posh Fish Fingers and Chips
Posted: Tue Nov 29, 2011 11:54 pm
Posh Fish Fingers and Chips
These homemade fish fingers and chips will keep the fussiest of eaters happy and are a good stepping-stone for people who are trying to cut down on the junk. We’ve used salmon here but cod, haddock or pollack would all work well.
Serves 4
Prep time: 20 minutes
Cooking time: 40 minutes
Ingredients
For the fish fingers
800g of skinless, boneless salmon fillet
100g of plain flour
Sea salt and freshly ground black pepper
3 eggs, free range if possible, beaten
200g of wholemeal breadcrumbs
25g of freshly grated parmesan
½ a teaspoon of tumeric
½ a teaspoon of paprika
For the wedges
4 large potatoes, scrubbed
Sea salt and freshly ground black pepper
Olive oil spray
A pinch of smoked paprika
Method
Preheat the oven to 200°C/180°C fan/gas 6.
Put a big pan of boiling water on the hob. Give your potatoes a good scrub and then cut each potato into 8 or so wedges. Put them into the pan of water and boil for 6-8 minutes. Then drain in a colander and allow to steam dry. Season with salt and pepper and sprinkle over the paprika, spray well with oil spray and toss the whole lot together. Roast in the oven for 35-40 minutes, turning from time to time, until golden brown.
Slice your salmon into finger sized pieces. Get yourself 3 large plates. Add the flour to one and season with salt and pepper, put the beaten eggs on another and the flour, grated parmesan and spices on the third mixing the crumbs, parmesan and spices together with your hands.
One by one dip each finger into the flour, shaking off any excess, then the egg and finally the breadcrumbs. Repeat until all your fingers are done. Spray a baking sheet with oil spray and place the fingers on it. Bake for 12 minutes until golden brown.
Serve your fish fingers and chips with peas and ketchup or tartare sauce.
For more recipes featuring fish and seafood, visit the 4Food site
These homemade fish fingers and chips will keep the fussiest of eaters happy and are a good stepping-stone for people who are trying to cut down on the junk. We’ve used salmon here but cod, haddock or pollack would all work well.
Serves 4
Prep time: 20 minutes
Cooking time: 40 minutes
Ingredients
For the fish fingers
800g of skinless, boneless salmon fillet
100g of plain flour
Sea salt and freshly ground black pepper
3 eggs, free range if possible, beaten
200g of wholemeal breadcrumbs
25g of freshly grated parmesan
½ a teaspoon of tumeric
½ a teaspoon of paprika
For the wedges
4 large potatoes, scrubbed
Sea salt and freshly ground black pepper
Olive oil spray
A pinch of smoked paprika
Method
Preheat the oven to 200°C/180°C fan/gas 6.
Put a big pan of boiling water on the hob. Give your potatoes a good scrub and then cut each potato into 8 or so wedges. Put them into the pan of water and boil for 6-8 minutes. Then drain in a colander and allow to steam dry. Season with salt and pepper and sprinkle over the paprika, spray well with oil spray and toss the whole lot together. Roast in the oven for 35-40 minutes, turning from time to time, until golden brown.
Slice your salmon into finger sized pieces. Get yourself 3 large plates. Add the flour to one and season with salt and pepper, put the beaten eggs on another and the flour, grated parmesan and spices on the third mixing the crumbs, parmesan and spices together with your hands.
One by one dip each finger into the flour, shaking off any excess, then the egg and finally the breadcrumbs. Repeat until all your fingers are done. Spray a baking sheet with oil spray and place the fingers on it. Bake for 12 minutes until golden brown.
Serve your fish fingers and chips with peas and ketchup or tartare sauce.
For more recipes featuring fish and seafood, visit the 4Food site