Fish Fingers with Garlic Mayo
A perfect after-school dinner
SERVES
8
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
10
MINUTES
Ingredients
8 pieces fresh haddock, hake or pollock cut into fingers 11.5 x 3cm (4 1/2 x 1 1/4 inch) approximately
salt and freshly ground black pepper
white flour, seasoned well with salt, freshly ground pepper and a little cayenne or smoked paprika (optional)
For the egg wash:
2-3 beaten free-range, organic eggs and a little milk
panko or dried white breadcrumbs
To serve:
crunchy little gem lettuce leaves
For the garlic mayo:
225g (8oz) homemade mayonnaise
1-4 crushed garlic cloves (depending on size)
Method
Add the garlic to the mayonnaise and season to taste.
Heat the oil in a deep fry to 180˚C/350°F.
Season the fingers of fish with salt and freshly ground black pepper. Then, dip the fish, first into the well-seasoned flour and then into the beaten egg and finally coat evenly all over with the crumbs of your choice. Pat gently to firm up…!
Heat some olive oil or clarified butter in a wide frying pan over a medium heat.
Cook the fish fingers until golden and crispy on the outside and cooked through into the centre. Drain on kitchen paper.
I love to wrap them in crunchy little gem lettuce leaves, add a dollop of garlic mayo (aioli) or your mayo of choice and enjoy.
