Jumbo Fish Fingers Recipes

JUMBO FISH FINGERS

Steps:

• Cut the fish into 10 x 120g portions. The nature of the shape of the salmon side means that they won't be uniform in size, but that's all part of their charm. I tend to cut the side lengthways about 3cm thick, then into chunks from that.
• Sprinkle the flour across a plate. In a shallow bowl, whisk the eggs with the paprika and a pinch of sea salt and black pepper.
• Tear the bread into a food processor, grate in the cheese, add 2 tablespoons of oil, season with sea salt and black pepper, and whiz until you have breadcrumbs (see below for some exciting addition ideas), then tip into a baking tray.
• Turn each fish portion in the flour until evenly coated, dip it in the egg mixture, letting any excess drip off, then turn it in the breadcrumbs until well coated all over. Transfer to a baking tray lined with greaseproof paper, layering them up between sheets of paper until all of the fish is coated.
• Cook right away or freeze in the tray - once frozen, you can pop them into a tub or sandwich bags for easier storage.
• To cook, place however many jumbo fish fingers you need on a roasting tray and cook in a preheated oven at 200°C/400°F/gas 6 for 15 minutes from fresh, or 20 minutes from frozen, or until golden and cooked through.

HOMEMADE FISH FINGERS

Steps:

• Heat oven to 200C/180C fan/gas 6. Pour the beaten egg into a shallow dish. Tip the breadcrumbs onto a plate. Mix the lemon zest into the breadcrumbs along with the oregano and some salt and pepper.
• Brush a non-stick baking sheet with half the oil. Dip the fish strips into the egg, then roll them in the breadcrumbs. Transfer to the baking sheet and bake for 20 mins until golden.
• Meanwhile, mix the mayo with a squeeze of lemon juice. Toss the spinach leaves and peas with a squeeze more lemon juice and the remaining oil. Serve the fish fingers with the spinach and peas and a spoonful of the lemony mayo.