The fish finger may be a humble food-stuff in the grander scheme of things, but sometimes it is all you fancy: in a butty, served up with a couple of fat chips and maybe some peas, or with a salad, or even solo. It does, after all, incorporate several of the major food groups.
The problem with the finger is that it doesn't have a reputation for being particularly healthy. And how is it possible to make food healthier – apart from by serving it amongst a plate of greens? Make it yourself from scratch! Then at least you know it's free from preservatives and 'fillers', which just make the food seem substantial without actually providing any nutritional value.
This recipe is based on one from those geniuses at
Leon, who have included it in their latest book
Naturally Fast Food. They make theirs using salmon fillets, however I'm a fish finger purist and insist they be white and fleshy inside, so I've adapted their recipe for haddock. You could also use cod, Rock cod, dory, or really any sort of white fleshy fish you fancy.
As well as the fish fillets, and you need 300gs of them, you'll need:
100gs of breadcrumbs, I mix in
Lemon and Pepper Crust with the breadcrumbs which gives it a more adult flavour, using a ratio of 50/50.
40gs of flour
2 tablespoons of olive oil or rapeseed oil
1 large egg
a handful of grated parmesan cheese
and salt and pepper to flavour if you need it.
Step One: Cut your fish into fingers, about 3cms by 1cm. It's an excellent idea to select suitably shaped pieces of fish if you can.
Step Two: Whisk the egg in a bowl. In another bowl arrange your flour. And in a third bowl mix up your crumbs, crust and cheese. Season this last bowl more if you feel you need to.
Step Three: This step is far easier done in tandem, so if you have a few spare people mooching around your house recruit them to help now. If not you're going to need yet another bowl at the ready to rinse your hands in. Take a finger, press it in the flour on both sides so that it's covered. Then dip it into the egg, again ensuring full coverage. And finally roll it in the crumb mix. Then lay it aside, rinse your hands if you need to and start again.
Step Four: Get your oil going in a non-stick frying pan and gently fry your fingers in batches until they're a good shade for you.
Step Five: Serve with soft bap rolls, chunky chips or just a pile or ketchup.
Step Six: Smile in a satisfied way -
optional.
The Leon cookbook says you can make a double batch and freeze the spares. I've never done this because I keep eating them all, but those guys from Leon really know what they're talking about so I trust their judgement.
