Posh Fish Fingers Recipes

HOMEMADE FISH FINGERS

Homemade fish fingers image

Kids will love this homemade version of fish fingers, and they can even help make them too

Provided by Good Food team

Time 30m

Number Of Ingredients 9

Ingredients

1 egg , beaten
85g white breadcrumb , made from day-old bread
zest and juice 1 lemon
1 tsp dried oregano
1 tbsp olive oil
400g skinless sustainable white fish , sliced into 12 strips
4 tbsp mayonnaise
140g frozen pea , cooked and cooled
100g young leaf spinach

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.

Nutrition Facts : Calories 336 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.88 milligram of sodium

POSH FISH FINGERS

Posh Fish Fingers image

Fish fingers with a twist! I first learned how to bread fish at the Hotel St. George in Harrogate. You could serve them with chips and tell them it's the best fish and chips you can get outside Yorkshire.

Provided by Goose

Categories Seafood Fish

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound flounder fillets
⅓ cup all-purpose flour
1 cup dry bread crumbs
1 tablespoon vegetable bouillon powder
¼ cup chopped fresh parsley, or more to taste
3 large eggs
2 tablespoons sunflower oil, or more as needed
1 medium lemon, cut into wedges

Steps:

Clean fish fillets and cut into 8 thin pieces. Place on a kitchen towel to dry.
Place flour and bread crumbs in two separate bowls. Divide bouillon powder and parsley between the 2 bowls and mix to combine. Beat eggs with a fork in a third bowl.
Dip fish into the flour, then into the egg wash, and finally dust lightly in bread crumbs. Place on a plate.
Heat sunflower oil in a frying pan over medium heat. Gently add fish to the hot oil and fry until golden brown, about 1 1/2 minutes. Flip and repeat on the other side. Drain on a paper towel-lined plate.
Serve fillets with parsley and lemon wedges.

Nutrition Facts : Calories 370.1 calories, Carbohydrate 30.6 g, Cholesterol 199.7 mg, Fat 13.7 g, Fiber 2.8 g, Protein 31.2 g, SaturatedFat 2.5 g, Sodium 350.2 mg, Sugar 2.2 g

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