The thing I like about fish fingers is that it is very easy to make. No hard to find ingredients, salmonella free, rich in flavor and a universal favorite. Best served with garlic mayo (see recipe below) or plain ketchup, it is definitely a certified crowd pleaser.
This is actually my daughter Sam’s flagship food. Like most kids, she thrives in dishes that are big in crunchy texture and juicy-moist- soft filling. This dish has to make its way to your kitchen menu soon!
Fish Fingers
1/2 kilo whole dory fillets
3 cups Japanese breadcrumbs
1 pc lemon, wedged
3/4 cup parmesan cheese
3 tbsps dried basil
3/4 cup flour
1 beaten egg
Dried thyme for garnishing
salt and pepper to taste
In a mixing bowl, combine bread crumbs, basil leaves and parmesan cheese. Set aside.
Meantime, cut fish fillet in finger sizes. Season with salt and pepper.
Dredge in flour lightly then dip in egg mixture. Coat with the crumbs. The secret to a perfect coating is pressing it lightly as you coat and letting it stand for three minutes before frying it.
Deep fry until golden brown. Lay on a bed of napkins to blot excess oil.
Serve with garlic mayo dip (half cup mayo, 3 tbsps lemon juice, 3 minced garlic cloves, salt n pepper to taste—then mix everything together).
To have a thicker and crunchier coating, you might want to double coat by dipping in egg twice then breading the chicken twice alternately before frying.
The Eating Room 