Home-made fish fingers are so much more satisfying than shop-bought ones and are really easy to make. I really must cook ’em more often.
As I was only cooking for me I used one skinless, boneless haddock loin. I cut this into four to make four fish fingers.
I laid out a plate of flour, with some paprika stirred into it, a plate of lightly beaten egg and a plate of breadcrumbs. (I used Paxo fine breadcrumbs. Paxo used to do coarse breadcrumbs too but I can’t find them anywhere at the moment.) I mixed some chopped lemon thyme into the breadcrumbs too.
Take each chunk of fish, dip in the flour to coat it, then dip it in the egg and finally roll it in the breadcrumbs until evenly covered.
I’d covered all four I fried them gently in vegetable oil over a medium heat until crispy and cooked through.
I ate these with sweet potato chips, as per an earlier blog post, (I cooked these for slightly too long and so they were a bit too crispy.) and roasted asparagus spears and piccolo cherry tomatoes on the vine, also roasted. I also made some lemon mayonnaise.