Mark Hix's Haddock Fish Fingers

Name: Mark Hix's Haddock Fish Fingers
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 500g skinned haddock fillet; salt and freshly ground black pepper; plain flour for dusting; 1 large egg beaten; 100g fresh white breadcrumbs; vegetable oil or corn oil for frying

Over a year ago 2,368 views

Prep: 15 mins

Cook: 5 mins

Serves: 4

British Main Course

Ingredients

Accompaniment

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

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.