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I think everybody had fish fingers as a child and loved them. It’s one of those foods that just seems to take one back in time. Plus I know people who swear they are not fans of fish but will make an exception for flour battered fish. For some reason, these small fillets of fish just seem to taste better when cut into finger shapes. Yes, I know that sounds silly but I like to believe it’s true. The way to get the batter nice and crisp is to make sure the oil is hot enough. If it isn’t, the fish fingers absorb the oil and end up being soggy without ever getting crisp. And do not overcook the fish. What you are aiming for is a crisp outside with a nice, moist, flaky fish inside. In Britain fish fingers are traditionally served with bread and if you have never had it this way then give it a try with lots of ketchup.
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Ingredients for
Fish Fingers Recipe
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Plain Flour
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3 tablespoons
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Egg
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1, beaten
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White Breadcrumbs
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30 grams
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Polenta
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20 grams
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Thick White Fish Fillets
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500 grams, cut into fingers
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Sunflower Oil
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3 tablespoons
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Salt
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½ teaspoon
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Pepper
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½ teaspoon
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