Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 8.72 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 675grams thick white fish fillets, such as haddock, sustainable cod, or pollack, skinned (loin works best)
- 1-2tablespoons plain flour
- 1 egg, lightly beaten
- 115grams fresh breadcrumbs, toasted
- 60grams Parmesan cheese, finely grated
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 3tablespoons tartar sauce
- 1teaspoons capers, rinsed, drained, and chopped
- 3 gherkins, drained and finely chopped
Method
Step 1 of 4
Preheat the oven to 200°C (Gas 6). Cut the fish fillets into thick even strips about 2.5cm wide - you should end up with about 20 fingers.
Step 2 of 4
Tip the flour and egg onto separate plates. Mix the breadcrumbs with the Parmesan, and season with salt and black pepper. Dredge the fish in the flour, then dip in the egg to coat. Use the breadcrumb mixture to coat each of the fish fingers. Make sure that you coat them well, as it protects the fish while it's cooking.
Step 3 of 4
Sit the fish fingers on a lightly oiled baking tray, and bake in the oven for 5-8 minutes on each side until golden and cooked through. (Alternatively, you can shallow-fry them in a little sunflower oil if you prefer.)
Step 4 of 4
Tip the tartar sauce into a bowl, and stir through the capers and gherkins. Serve with the hot fish fingers.
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