Thursday, February 26, 2009

Fish Fingers

British Food:How To Make Homemade Fish Fingers


400 g fillets of white fish, partially thawed
120g GF breadcrumbs
2 tbsp grated parmesan cheese
1 tbsp chopped fresh parsley
1 tsp grated lemon peel
1/2 tsp paprika
1/2 tsp dried thyme
1/4 tsp garlic salt
150ml double cream
1 egg
100ml GF plain flour
100ml vegetable oil
freshly ground pepper


3 bowls
1 frying pan
1 slotted spoon
1 knife
1 plate or tray
1 fork
1 kitchen paper
1 spoon
1 cutting board


Cut the cod fillets into strips and set aside

Place the GF breadcrumbs in a bowl, and season with some pepper and salt.
Add the parsely, parmesan cheese, garlic salt, lemon peel, paprika and thyme and mix them together thoroughly

In a separate bowl, pour in the egg and the cream. Beat them together with a fork

Put the GF flour in a bowl ready to coat the fish

Lightly dust the fillets in the GF flour.
Then dip them into the egg and cream and finally coat it with the GF breadcrumb mixture.

Now you have your fish fingers ready, take a frying pan and heat up the vegetable oil over a moderate heat.
When hot place the fingers in the pan.
Turn them over and cook until the fish flakes easily and the breadcrumbs are a golden brown

Take them out with a slotted spoon and place on kitchen paper to drain off any excess oil.

Place on plates and serve with lemon wedges and chips

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