How to make fish fingers


  • 1 tbsp finely chopped parsley
  • 50g/2oz capers
  • 3 gherkins, finely chopped
  • 100g/3½oz mayonnaise
  • 2 tbsp olive oil, plus extra for greasing
  • salt and freshly ground black pepper
  • 1 lemon, zest and juice only
  • + 6 more ingredients
    • 1 tbsp finely chopped parsley
    • 200g/7oz breadcrumbs (made from stale bread)
    • 2 free-range eggs, beaten
    • 50g/2oz plain flour
    • pinch salt
    • 500g/1lb 2oz sustainable white fish, such as pollock or coley

1. Cut the fish into strips down the fillet, following the natural lines of the fish. The strips should be approximately 2cm/1in wide and 6-8cm/3-4in long. Sprinkle some salt onto the fish. 2. Place the flour onto a plate. Place the beaten eggs into a wide bowl. Place the breadcrumbs on another ...

View full recipe at SpringPad


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