FISH FINGERS
We don’t actually have any fond memories of fish fingers from when we were growing up – they seemed to have missed our freezers – but they are still etched into our minds through their sheer ubiquity. I mean, does delicate fish encased in a salty, crispy-fried outer layer present a very appealing concept? Say no more. FISH FINGERS SERVES 6 AS PART OF A MEAL / PREPARATION 5 MINUTES / COOKING 20 MINUTES
3 medium waxy potatoes 300g hot-smoked salmon 1 heaped tablespoon flour 1 egg
3 large pinches sea salt 1½ litres rice bran oil, for frying
Place the washed potatoes in a pot, covering with cold water. Bring to the boil and boil for 3 minutes. Remove from heat and drain immediately. Once cooled, grate into a bowl. Add the salmon, flour, egg and salt and mix thoroughly. You could put in the fridge to cool further, or shape them immediately. To shape, grab a palmful of mixture and mould into your desired shape. Place on a tray lined with baking paper and refrigerate until needed (overnight, uncovered in the fridge, is great if making ahead of time as it will dry the exterior out and give a crispier result).
When ready to cook, put the oil in a large pot and heat to about 180°C. Once to temperature, gently place 2-3 fish fingers in the oil at a time, cooking until dark golden. Place on a cooling rack before serving.
NOTE: Think of this as a base recipe, where the potato, fish, flour and egg are the necessary canvas on which you can paint. You could add any dry, toasted spices or curry powder mixes; whatever fresh herbs you have on hand; different types of seafood. And by no means do you need to make fish finger shapes; let your hands shape as they please. You can deep-fry or shallow-fry or even bake. If reheating the fish fingers, place in a 180°C oven for 8-10 minutes.