Kids LOVE fish fingers. And for most this is the only acceptable way to eat fish and getting their fill of those oh-so-important omega-3 fatty acids. But if you're like me and feel bad about having to head to the frozen-foods section and picking up the usual ready-made version, then this recipe is for you. It makes for a bit more interesting tasting fish fingers and I've adapted it from Aussie-chef Bill Granger's book Simply Bill.
Ingredients (serves 4)
- 1 cup Panko breadcrumbs (get them at any Asian or Japanese supermarket)
- 0.5 cup grated Parmigiano Reggiano (you could also use Grana Padano or Pecorino)
- 0.5 well-seasoned (salt and pepper) plain flour
- 2 eggs, lightly beaten
- 500g firm white fish fillets from a sustainable source, cut into thick strips (I used cod)
- Olive oil and butter, for frying
- Lemon slices, to serve
- Caper mayonnaise (combine best-quality mayo, chopped capers, chopped dill and some lemon juice), to serve
- Mix the breadcrumbs with the parmesan in one bowl. Put the seasoned flour and the beaten eggs each in separate bowls.
- Take the fish strips and coat them first with the seasoned flour (shake off any excess), then dip into the beaten eggs and then coat with the breadcrumb-parmesan mixture
- Heat 1-2 tablespoons and a knob of butter (about 1 tablespoon) in a large, non-stick frying pan of medium-high heat
- Cook the fish fingers in batches of 4-6 (depending on the size of the pan) and fry them for about 2 minutes on each side until they have turned golden-brown. Between batches I always add a little more olive oil and butter
- Serve with lemon wedges and caper mayonnaise
Tips for adapting
If you're not feeding very young picky-eaters you could make the crust more interesting by adding lemon zest and/or finely chopped/sliced chillies to the breadcrumb-parmesan mixture or by adding chopped herbs.