Jumbo Fish Fingers |
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Serves 5 |
Prep 25 mins |
Cooking 15 - 20 mins |
Easy |
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My rating |
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Ingredients |
1 kg side of salmon, skin off, pin boned
1 large egg
1 tsp paprika
125g wholemeal bread
15g Cheddar cheese
olive oil
broccoli & lemon mayonnaise to serve
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Cut the fish into 5 x 120g
portions. The nature of the shape of the salmon side means
that they won’t be uniform in size, but that’s all part of
their charm. I tend to cut the side lengthways about 3cm
thick, then into chunks from that.
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In a shallow bowl, whisk the
eggs with paprika & a pinch of sea salt & black pepper.
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Tear the bread into a food
processor, grate in the cheese, add 2 tablespoons of oil
and whizz until you have breadcrumbs, then tip into a
tray.
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Coat each fish portion in the
egg mixture, let any excess drip off, then turn in the
breadcrumbs until well coated all over. Transfer to a tray
lined with greaseproof paper, layering them up between
sheets of paper until they’re all coated (this is probably
more bread than you need, but it is easier to work with –
discard what’s left).
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Cook right away or freeze in
the tray – once frozen, you can pop them into a tub or
sandwich bags for easier storage.
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To cook, place however many
jumbo fish fingers you need on a roasting tray and cook in
a preheated oven at 200°C/180 Fan/gas 6 for 15 minutes from
fresh, or 20 minutes from frozen, or until golden and
cooked through.
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Serve with broccoli and lemon
mayonnaise
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