Getting the young ones to eat fish can’t get any easier with this homemade fish fingers recipe. The sticks are cleverly coated under light and crisp breadcrumbs, giving way to a combination of white fish, parsley, juice and more. Pair them with mushy peas, and you’re all set for a nutritious, fuss-free and delicious treat.
- 1 kg skinless firm white fish fillets, chopped coarsely
- 2 tbsps coarsely chopped fresh flat-leaf parsley
- 2 tsps finely grated lemon rind
- 1 tbsp lemon juice
- 1 clove garlic, quartered
- ½ cup (75 g) plain flour
- 2 eggs, beaten lightly
- 1 cup (75 g) Panko (Japanese) breadcrumbs
- Vegetable oil, for shallow-frying
- 2 cups (250g) frozen peas
- 1 tbsp extra virgin olive oil
- 2 tbsps finely chopped fresh mint, plus extra leaves to serve
Oil 20 cm x 30 cm rectangular slice pan.
Process fish, parsley, rind, juice and garlic until smooth; season. Using spatula, press mixture evenly into pan; turn onto baking-paper-lined tray. Cut into eight 20 cm long slices; cut each slice in half crossways to make 16 fingers. Cover; freeze for 10 mins or until firm but not frozen.
Place flour, egg and breadcrumbs, separately, in three shallow bowls. Pat fish fingers with flour; shake off excess. Dip in egg, then in breadcrumbs.
Heat 1 cm vegetable oil in a large frying pan over medium heat. Cook fish fingers, in batches, about 4 mins each side or until golden and cooked through. Remove with a slotted spoon; drain on paper towel.
Meanwhile, boil, steam or microwave peas until tender; drain. Coarsely crush peas in a medium bowl; stir in olive oil and mint.
Serve fish fingers with mushy minted peas. Accompany with extra mint, tartare sauce or mayonnaise, and lemon wedges, if you like.