Fish fingers are no kitchen nightmare

Simple and delicious fish fingers
Simple and delicious fish fingers
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Whether you struggle to make toast or boast impressive kitchen skills, we could all learn a thing or two from Gordon Ramsay.

His new book and upcoming TV series, ‘Gordon Ramsay’s Ultimate Home Cooking’, aims to strip away any complexities about making amazing food in limited time.

Homemade fish fingers

(Serves 4)

500g white fish fillet, skinned (pollock is perfect)

4 sprigs of dill, leaves only

100g panko breadcrumbs

4tbsp plain flour

2 free-range eggs, beaten

Sunflower oil, for frying

Knob of butter

Salt and freshly ground black pepper

Slice the fish into chunky fish finger shapes, down the fillet, rather than across it. Sprinkle lightly with salt, then cover and place in the fridge for 20-30 minutes to firm up.

Finely chop the dill and mix with the breadcrumbs in a shallow bowl. Put the flour in another shallow bowl and season with salt and pepper. Put the eggs into a third bowl.

Using kitchen paper, rub any excess salt off the fish. Dust the fish pieces in flour and shake off any excess, then dip in the egg, making sure all the sides are coated. Allow any excess to drip off, then cover in the dill breadcrumbs. Roll the fish between your hands before cooking. This will get rid of any hard edges that might otherwise burn in the pan

Place a large heavy-based frying pan over a medium-high heat and add enough sunflower oil to lightly coat the bottom. When hot, shallow-fry the fish fingers on either side for three minutes. Add the butter towards the end of the cooking time to help the fish fingers crisp up and turn a deep golden colour.

Drain on kitchen paper if necessary and season with a pinch of sea salt to serve.