Scrap asked his nursery pal Charlie round for tea yesterday. This a new thing for me, a play-date-tea and a 3 1/2 year old who has started fixing his own social calendar. We spent all weekend talking about what we might cook for Charlie and agreed on fish fingers. Anyway, it was very nice, very noisy and Charlie's mum and I were on the cava by 5.30. Luckily, lovely, well-behaved Joseph from over the road came by at the last minute, to set a good example and tackle the fish finger pile.
I know fish fingers are hardly rocket science but they are just yum so here's the recipe anyway. I am a big fan of the hoki fillet.
250g hoki fillet
2 tbsp plain flour
1 tbsp finely grated Parmesan
80g dried natural breadcrumbs
half and half sunflower oil and olive oil, for shallow frying
1 Cut the fish into fingers. Dust with flour.
2 Beat together the eggs and Parmesan. Dip the floured fish fingers in the cheesey-egg and then roll in breadcrumbs.
3 Place on a plate and chill until ready to cook. (See pic)
4 Shallow fry for 5 - 8 minutes until dark golden and crispy.