Home-made fish fin­gers

Friday - - Leisure -

(serves 4)

Prep time: 30 mins

Cook­ing time: 10 mins

In­gre­di­ents 500g white fish fil­let, skinned 4 sprigs dill, leaves only, finely chopped 100g panko bread­crumbs 4tbsp plain flour 2 free-range eggs, beaten sun­flower oil, for fry­ing knob but­ter Method 1. Slice fish into chunky fin­ger shapes, length­ways down fil­let rather than across it. Sprin­kle lightly with salt, then cover and re­frig­er­ate for 20 min­utes to firm up. 2. Mix dill with bread­crumbs in a shal­low bowl. Put flour into another shal­low bowl and sea­son with salt and pep­per. Put beaten eggs into a third bowl. 3. Us­ing kitchen pa­per, rub any ex­cess salt off fish. Dust fish in flour and shake off any ex­cess, then dip in egg, mak­ing sure all sides are coated. Al­low any ex­cess to drip off, then cover in dill bread­crumbs. 4. Roll fish be­tween your hands be­fore cook­ing to get rid of any hard edges that might oth­er­wise burn. 5. Warm sun­flower oil in a large heavy-based pan over a medium-high heat. Shal­low-fry fish fin­gers for three min­utes on both sides. Add but­ter to­wards end of cook­ing time to help fish fin­gers crisp up and turn a deep golden colour. 6. Drain on kitchen pa­per and sea­son be­fore serv­ing.

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