Fish Fingers

Fish Fingers

280g thick cod fillets, skin and bones removed
flour for dusting
1 tsp paprika
1 egg, beaten
breadcrumbs for coating
oil for frying
salt and pepper (optional)

1. Cut fish into strips, about 2.5 cms wide.
2. Season the flour with paprika. Roll the fish strips in flour until coated, shake off any excess, then dip them in the beaten egg. Roll fish strips in breadcrumbs until evenly coated.
3. Heat enough oil to cover base of large, non-stick frying pan. Cook in batches for 3-4 minutes on each side until crisp and golden. Drain on kitchen paper before serving.

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