Haddock fish fingers with brown sauce
Serves 4 For the fish fingers 460g fillets fresh haddock, skin on 130g oats 40g plain flour 2 eggs 1 tbsp olive oil For the sauce
100g raisins 100g dark brown sugar 120ml malt vinegar 200g tomatoes, chopped 150ml water sea salt For the sauce: Mix together the raisins, sugar, malt vinegar, tomatoes and a pinch of salt in a large saucepan and bring to the boil. Add the water, then simmer on a low heat for 25 mins until thick and glossy. Allow to cool. For the fish fingers: Preheat the oven to 200°C/gas mark 6. In a food processor, crush the oats until approximately half their size, then place on a dinner plate. Without removing the skin, slice the haddock lengthways into strips. Place the flour on a plate, beat the eggs in a bowl and season. One at a time, coat each haddock strip in flour, then egg, and finally the crushed oats. Transfer the haddock to a baking tray lined with baking paper. Drizzle with the oil and bake for 25-30 mins until cooked through and golden. In the meantime, place the brown sauce mix in a food processor and blend until smooth. Transfer to a serving pot. Place the fish fingers on a plate and serve with the sauce.