Who says fish fingers are just for kids?... says the boy who never grew up
There’s something about this time of year that just brings the kid out in all of us, isn’t there? The sun is finally shining,there is a smell of new mown grass in the air and one can finally enjoy the great outdoors. It’s one of my favourite times of year and reminds me so much of my childhood. So why not celebrate never growing up,with a twist on a childhood favourite: fish fingers, chips and peas.These delicious salmon fish fingers are a great recipe for feeding a crowd, as you can just double, or even triple the recipe, and it’s also a really great way to encourage kids to eat a bit more fish too. You can swap the usual potatoes for sweet potatoes, and create delicious dips for dunking too.Here are two different twists on good old Captain Birds Eye, or as we call him in Portugal, Capitão Igloo.Who said fish fingers were for kids? Take it from the boy who never grew up.
makes 24 sticks in total
small bunch coriander
4 sticks lemongrass
1 thumb sized piece ginger
4 small red chillis
1 kg salmon fillet
2 tablespoons breadcrumbs
3 tablespoons Nam pla( Thai fish sauce)
Corn meal for coating fingers
 |
| The all new catch of the day!!! |
Salmon fish fingers with harissa crumb
Make these salmon fish fingers using breadcrumbs and spicy harissa paste for a delicious Middle Eastern flavour. Serve with frozen peas and a side of chips of your choice,sweet potato ,chickpea ,polenta or regular fries.
Prep time 20 minutes
Makes 10 fish fingers
Ready in 35 minutes, plus chilling time
Cooking time 15 minutes
200g home made breadcrumbs
28g pack flat-leaf parsley, finely chopped
2 tbsp harissa paste
½ lemon, juiced and zested
4 tbsp plain flour
1 egg, lightly beaten
1 kg salmon fillet, skin removed and cut into fingers
150g light mayonnaise, to serve (optional)
Preheat the oven to 200°C/fan 180°C/gas mark 6. Cut the ciabatta into rough pieces and place in a food processor. Blitz until you have course textured breadcrumbs. Transfer to a bowl and add the flat-leaf parsley, harissa and lemon zest. Stir well so all the crumbs are evenly coated with the harissa paste.Crumble the salmon into the breadcrumbs and mix well.carefully form the mix into fingers.
Place the flour and breadcrumbs on two separate plates, and the egg in a shallow bowl. Dip each finger first in the flour, then in the egg, and finally the breadcrumbs, turning continuously until the whole finger is well coated. Transfer to a lined baking tray and repeat with the rest of the fingers Chill the fingers for 15-20 minutes to firm up, then bake for 12-15 minutes, until crispy.
Meanwhile, mix together the mayo(if using) and lemon juice and season with black pepper. Serve the fish fingers with the mayo on the side.
Crispy Chinese "restaurant style" seaweed
125 g green cabbage pak choi or spring greens
900 ml groundnut oil
1 tsp flor de sal
2 tsp sugar
Set the oven to 130°C/gas 3. Separate the stalks from the stem of the bok choi and then cut the green leaves from the white stalks. Wash the leaves in several changes of cold water, then drain them thoroughly and dry in a salad spinner.
Roll the leaves up tightly, a few at a time, and finely shred them into strips 5mm wide.
Spread them out on a baking sheet and dry them out in the oven for 15 minutes (they should not be completely dry or they will burn when fried). Remove from the oven and leave to cool. This can be done the day before.
Heat a wok over a high heat, and then add the oil. When the oil is hot and slightly smoking deep-fry the greens in three or four batches. After about 30-40 seconds, when they turn crisp and green, remove them immediately from the wok and drain well on kitchen paper. Leave to cool.
Toss the crispy greens with the salt and sugar.Serve.
Place the flour and breadcrumbs on two separate plates, and the egg in a shallow bowl. Dip each finger first in the flour, then in the egg, and finally the breadcrumbs, turning continuously until the whole finger is well coated. Transfer to a lined baking tray and repeat with the rest of the fingers Chill the fingers for 15-20 minutes to firm up, then bake for 12-15 minutes, until crispy.
Meanwhile, mix together the mayo(if using) and lemon juice and season with black pepper. Serve the fish fingers with the mayo on the side.
Crispy Chinese "restaurant style" seaweed
125 g green cabbage pak choi or spring greens
900 ml groundnut oil
1 tsp flor de sal
2 tsp sugar
Set the oven to 130°C/gas 3. Separate the stalks from the stem of the bok choi and then cut the green leaves from the white stalks. Wash the leaves in several changes of cold water, then drain them thoroughly and dry in a salad spinner.
Roll the leaves up tightly, a few at a time, and finely shred them into strips 5mm wide.
Spread them out on a baking sheet and dry them out in the oven for 15 minutes (they should not be completely dry or they will burn when fried). Remove from the oven and leave to cool. This can be done the day before.
Heat a wok over a high heat, and then add the oil. When the oil is hot and slightly smoking deep-fry the greens in three or four batches. After about 30-40 seconds, when they turn crisp and green, remove them immediately from the wok and drain well on kitchen paper. Leave to cool.
Toss the crispy greens with the salt and sugar.Serve.
Comments
Post a Comment