Of course, sometimes I succumb to the lure of Bird's Eye, but more often I remember how easy it is to make your own fish fingers! They look and taste straight out of a restaurant, with not a lot more effort than sticking the frozen ones in the oven.
Any fish will do, although increasingly we need to be aware of the state of our seas and the over-fishing that has gone on during the past couple of decades. Our seas are in a very precarious position, with many of our native species fished to near extinction in our waters. Please just be aware of what you are buying. It is difficult to know what is best. There are many species that aren't as sexy as milky white cod and are just as tasty; pollack and coley to name two.
Anyway, rant over! Enjoy making your own delicious creations - you'll be hooked........get it??!!
2-3 white fish fillets (depending upon appetites!)
About 100g plain white flour
A bowl of breadcrumbs (3-4 slices)
Herbs of your choice
2-3 eggs, beaten in a shallow bowl
Heat a large frying pan on a medium heat.
Mix the flour with some seasoning and some herbs if you want. Slice the fish into 'finger' shapes or cubes. Take the pieces of fish and dip into the flour first, then the egg, and finally the breadcrumbs until they are covered with the mixture. Use one hand!
Pour some oil or butter into the pan and fry the fish fingers, turning carefully as each side becomes golden. They take about 5-6 mins to do all over.
Drain on some kitchen paper and serve straight away.
Dip into garlic mayonnaise (see below).
You can also use the same method to make lovely chicken fingers.
Chicken Fingers (for want of calling them 'nuggets'!
Use the same method but cut up chicken breasts or thighs into fingers.
You can add a handful of grated parmesan and some grated lemon zest to make these taste great. They are lovely cold the next day for lunch or a picnic.
What I have been cooking:
Well, what with a puncture today and various children's activities tonight, I gave in to scampi and chips, although I made the chips myself, roasted with oil and crushed garlic, yum!