Mark Hix's Haddock Fish Fingers
Over a year ago
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Ingredients
Accompaniment
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Description
These might be a bit more labour-intensive than reaching into the freezer for a packet of fish fingers, but they are far superior and well worth the extra effort.
Method
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1
Cut the haddock fillet into fingers about 8cm x 2cm and season with salt and pepper. Put the flour in one shallow dish, the beaten egg in another and the breadcrumbs in a third dish.
One at a time, dip each piece of fish first into the flour, then into the beaten egg and finally into the breadcrumbs to coat all over.
Heat a thin film of oil in a heavy based frying pan and cook the fish fingers for about 2 minutes on each side or until cooked through and nicely browned. Drain on kitchen paper and serve straight away.
TO GO WITH Serve the fish fingers with tomato ketchup and, if you like, mushy peas or pea puree as described above.
Chef's Tips
I often serve them with a posh pea purée, made by simply blending
a bag of frozen peas not until completely smooth but remaining slightly chunky.
You can use pollack or any other firm white fish in place of haddock.
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