Lemon Fish Fingers
Over a year ago
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Ingredients
No ingredients listed.
Accompaniment
SponsoredPremiere Loire Anjou Chenin Blanc
A deliciously refreshing Loire Chenin Blanc. Fresh aromas of apple blossom and a touch of honey. Soft and rounded white wine showing luscious peach and melon fruits. Buy this wine if you like: Ripe whites with lively fruit and fragrant aromatics.
Description
Fast fish supper that's easy and good for you. You can freeze these at the end of stage 3 for up to 2 months.
Method
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1
WASH - Wash the fish and pat dry with kitchen paper. Cut each fillet into 3 wide fingers.
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2
PREP - Break the egg into a bowl and beat lightly with a fork. Grate the zest from the lemon. Crush the peppercorns coarsely. Put the flour on to a plate and season it with a pinch of salt, add the lemon zest, peppercorns and mix together.
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3
COAT - Coat each piece of fish with flour, dusting off any excess. Dip the floured fish into the egg. Then roll the fish pieces into the flour mix again.
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4
FRY - Warm the vegetable oil in a frying pan. Add the fish fingers and fry for 3 minutes on each side.
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5
SERVE - Serve with lemon wedges.
Freeze these fish fingers at the end of stage 3 for up to 2 months. They can be grilled straight from frozen. Grill under a hot grill for 5-7 minutes on each side until golden.
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