Breaded Fish Sticks
Call em’ fish fingers if you want too - but fish don’t have fingers. These are a tasty, fresh, cheaper alternative to those frozen things!
Preparation time: 30 minutes Quantity: Serves 4 - 6 Cooking time: 10 minutes
Ingredients
450g / 1 lb./ filleted and skinned white fish –like cod, Haddock, Plaice etc.
1/2 fresh lemon juice
twist black pepper
1 tablespoon olive oil
Flour, Egg and Bread crumb Mix -
60g /2 oz flour - seasoned
2 whole eggs - beaten
150g /6 oz natural breadcrumbs
Variations – add herbs, cheese, spices or coconut to the crumbs
Method
- Skin the fish if not skinned - see Cookeryclubs step by step
- Strip the fish across the grain, in to finger sized pieces
- Mix the juice, pepper and oil together and
- Pour over the fish, leave to marinade for 10 or so minutes (this marinading is optional)
- Get the pane mix ready, that’s the flour in 1 bowl, the egg in another and the crumbs in the 3rd
- Drain the fish and
- Dip in to seasoned flour
- Then dip in to the eggs, shake of excess mix
- Then dip in to the crumbs till well coated pressing them in gently
- Shake or excess crumbs and deep fry approx. 180-190c –till golden or for a healthier version bake 220*c /gas 6 for 15 minutes
- Serve with homemade tartar sauce
- Can be frozen raw or cooked