Homemade fish fingers packed with juicy fresh fish and a crunchy coating are a far cry from the ready-made versions.
Ingredients
- 400 g haddock, or Pollock, skinned, boned loin fillet (8 x 50g pieces)
- 4 tbsp tartar sauce
- ground pepper
- 6 tbsp cornflour
- 4 medium free-range eggs
- 300 g dried Japanese breadcrumbs (Panko)
- 50 any oil
To serve
- wraps, white bread, Rocket, finely shredded Iceberg lettuce, mayonnaise, ketchup, Siracha, tartar sauce
- rocket
- lettuce
- tartar sauce, mayonnaise, ketchup
Instructions
- Spoon a little tartar sauce over each of the pieces of fish, then a little ground pepper.
- Dust each one lightly in cornflour and remove any excess.
- Dip or brush each piece of fish with beaten egg and coat in the breadcrumbs, press well and chill well.
- Heat the oil in a non-stick frying pan and fry the fingers gently for 2-3 minutes on each side.
- I don't add any extra salt, as you have sauces to compensate.
- Make the sandwich with your choice of bread fillings and sauces.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
My Fish Fingers
Amount per Serving
Calories
616
% Daily Value*
Fat
23
g
35
%
Saturated Fat
13
g
81
%
Cholesterol
219
mg
73
%
Sodium
919
mg
40
%
Potassium
503
mg
14
%
Carbohydrates
67
g
22
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
32
g
64
%
* Percent Daily Values are based on a 2000 calorie diet.
