Tuesday, 31 August 2010

Parmesan-crusted fish fingers

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
  1. Mix the breadcrumbs with the parmesan in one bowl. Put the seasoned flour and the beaten eggs each in separate bowls.
  2. 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
  3. Heat 1-2 tablespoons and a knob of butter (about 1 tablespoon) in a large, non-stick frying pan of medium-high heat
  4. 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
  5. Serve with lemon wedges and caper mayonnaise
Fish ahoy!

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.

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