Tuesday, 7 November 2017

Fish Fingers.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I have the best recipe to brighten up your week.
Homemade fish fingers!!!

That's right. A couple weeks back, I made these for the first time and was immediately annoyed that I hadn't made them sooner. They look just like the frozen ones because I used the classic golden breadcrumbs. But that is where the similarities end, because we use actual pieces of fish in our fish fingers resulting in the inside having actual substance and not being gummy like some of the frozen ones can be. I've even included a spicy version for all the spice heads in your life.
Once you've made the fish fingers, the hardest decision is how to serve them. With the classic chips, ketchup and mushy peas? Or my personal favourite, in a fish finger sandwich with buttered white bread and tomato sauce?
Whichever route you go down, you're in a for a real treat. These fish fingers will go down well with children or adults who are in need of a childhood treat. Enjoy!



A Simple List of Ingredients:

1. White Fish Fillets 
2. Salt and Pepper
3. Plain Flour
4. Eggs
5. Milk
6. Golden Breadcrumbs
7. Vegetable Oil
8. Butter

Extra Ingredients for Spicy Fish Fingers:

1. Curry Powder
2. Red Chilli Powder
3. Ground Cumin
4. Ground Coriander

5. Special Chicken Fry Mix

Bismillah, let's begin!


Take 800g boneless and skinless White Fish Fillets. These were 7 pollack fillets from Iceland. If the fish is frozen, let it defrost.


Then, place the fish onto paper towels and pat as dry as you can get them.


Then, slice each fillet into fingers.


I managed to get 5 fingers out of each piece of fish so 35 in total.


Continue slicing the fish until ...


... you have a dish full of fish. Sorry, couldn't resist the rhyme.


Next, let's prepare all our coatings.


In a deep dish, stir together 100g Plain Flour with Salt and Pepper, to taste. You can add more flour later, if you run out.


Next, whisk together 3 large Eggs, a splash of Milk, Salt and Pepper, to taste in a deep dish. You can add more egg and milk later, if you run out.


Finally, the breadcrumbs. Place 200g Golden Breadcrumbs in a deep dish. Again, you can add more later if you run out.


Now, let's coat our fish fingers. It can get messy so I either like to use tongs or wear gloves. The tongs will get a build up of coating after a while - just scrape it off with a spoon.


Toss each fish finger all over the in the flour mixture.


Then, dip all over in the egg mixture.


Let any extra egg drip off.


Then, it's the breadcrumbs.


A few quick tosses in the breadcrumbs is what works best to get them evenly all over the fish.


Ta da!!! We have one fish finger done.


Pop it on a tray and continue making the rest. Once you get into the flow, you'll get them done in no time.


For the spicy fish fingers, I simply replaced the flour mixture with this Special Chicken Fry Mix. Put about 100g of the mix into a shallow dish and stir in:
Red Chilli Powder, to taste
1 teaspoon Curry Powder
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin


Dip the fish into this and continue as above with the egg and breadcrumbs.


Once the fish fingers have been coated, you can freeze them at this point. Simply freeze them in a single layer on a tray. Once frozen solid, divide into bags and freeze again.


To cook the fish fingers, heat a large frying pan over a medium heat. Once the pan is hot, add just enough Vegetable Oil to cover the base of the pan.


Once the oil is hot, add in a batch of fish fingers.


Fry for 2 minutes then flip. Fry for a further 2 minutes until golden brown all over.


Then, add a small knob of Butter to the pan.


Let the butter sizzle and melt. Swirl the pan so that the butter gets to all the fish fingers for extra flavour.


Then, grab your spatula and get them out.


Drain for 2 minutes on paper towels before placing on a serving dish. Continue frying the rest.


And look at that! You just made your own fish fingers.


And, I can guarantee that they'll be so much tastier than the shop ones.


Now, you can serve the fish fingers anyway you like but here's what what we love with them in our house!


Buttered slices of bread. Gotta do it especially if you're in the mood for a fish finger sandwich.


Here I used slices of thick white bloomer bread.


Chips! Of course!


And then, condiments for everyone to pick and choose. We have to have Malt Vinegar, Tomato Ketchup, Tartare Sauce and Mushy Peas.


Once you've decided on the sides, serve up!




Whichever way you choose to eat your fish fingers, I hope you enjoy them as much as we did.

Fish Fingers.

Prep Time: About 30 minutes.
Cook Time: About 5 minutes, per batch.
Serves: Makes 35 fish fingers.

Ingredients

800g boneless and skinless White Fish Fillets (I used 7 pollack fillets)
Salt and Pepper, to taste
100g Plain Flour
3 large Eggs
Splash of Milk
200g Golden Breadcrumbs
Vegetable Oil, to fry
Butter, to fry

Extra Ingredients for Spicy Fish Fingers
Red Chilli Powder, to taste
1 teaspoon Curry Powder
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
Special Chicken Fry Mix, as needed

To Serve
Buttered White Bread
Chips
Tomato Ketchup
Mushy Peas
Vinegar
Tartare Sauce

Prepare the fish:
Defrost the fish if it's frozen. Place the fillets onto paper towels and dry them as well as you can. Slice each fillet into fingers. I got 5 fingers from each fillet.

Prepare the coatings:
Mix together plain flour, salt and pepper in a deep dish. Whisk the eggs, milk, salt and pepper in a deep dish. Place the breadcrumbs in a deep dish.

Prepare the fish fingers:
Dip a piece of fish all over in the flour. Then, dip in the egg all over and lets the excess run off. Finish by rolling in breadcrumbs. Place the fish finger on a tray and continue with the rest.

To make the spicy fish fingers:
Stir together the red chilli powder, ground coriander, ground cumin and curry powder. Sprinkle a little over the fish. Instead of flour, dip the fish in the chicken fry mix. Then, dip in egg and breadcrumbs as above.

Can I freeze the fish fingers?
At this point, yes. Freeze in a single layer on a tray until frozen solid. Then, divide into bags and freeze again until needed.

Cook the fish fingers:
Heat a large pan over a medium heat. Once the pan is hot, add just enough vegetable oil to cover the base of the pan.  When the oil is hot, add in the fish fingers in a single layer. Fry for 2 minutes then flip. Fry for another 2 minutes until golden on both sides. Just before they're done, add a small knob of butter and swirl round. Remove the fish fingers onto paper towels and continue frying the rest.

Serve:
Serve the fish fingers with chips or mushy peas. Or my personal favourite, in a fish finger sandwich.

{adapted from felicity cloake}

Keep me in your duas please, and enjoy your fish fingers!

Assalamu alaikum wa rahmatullahi wa barakatuhu!


Spice Enthusiast

4 comments

  1. Assalamualakum Faatimah, this is a great recipe. Totally going to try it out this weekend! Do you think salmon would be good to use as well?

    ReplyDelete
    Replies
    1. Wa alaikumus salaam! Thank you so much! Yes, you can try the recipe with salmon.

      Delete
  2. If we use fresh fish, could these be frozen before cooking? (There's no decent fish fingers where I am in the world)

    ReplyDelete

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