In the 1970’s here in the UK, when deep freezers started to become affordable in many households, it became possible to freeze and buy frozen foods. Fish fingers were discovered as one of the first frozen foods. As a child, I can remember persuading my parents to let us have a fish finger sandwich with chips. It was the best! It was simple and quick meal, but as we know, in the 1970’s and 1980’s and even today in some cases, foods might not be what they’re meant to be.
Other than children, fish fingers are often scorned upon, deemed to be somewhat inferior and not full of fish. Well here is my posh version of the fish finger.
Most of us at one time or another will find a solitary piece or an already opened packet of fish at the bottom of the freezer and not know what to do with it, or find the pieces can’t be used as a family meal. Well, no longer a problem as it is perfect for this recipe!
Today, I am pleased to say that we can elevate the humble fish finger into something that can be tasty, nutritious, a quick meal for the family and something that is salt free, practically fat free (no shallow or deep frying necessary) and has no added sugar. Perfect. It takes only 25 minutes from prep to plate.
I use 100% white fish. It doesn’t need to be the most expensive like cod. You can use pollock, coley, hake etc. Whatever white fish you are using, make sure the pieces are filleted, as no one enjoys bones! Skin the fish if necessary and cut into thin 1 inch/3 cm strips.
All you need is breadcrumbs (at least day old bread for best results), or use packet panko breadcrumbs, but this has higher calories. If you use panko, semolina or polenta for that extra bite is not necessary. Drizzle lemon juice over the fish fillets. Mix flour and paprika on one plate, beat an egg in a bowl and breadcrumb mix with black pepper on another plate. Take the fish, coat in flour, then egg and finally roll in breadcrumbs
Each serving is only 181 calories (based on 3 fish fingers per serving).
These fish fingers are great to serve with a summer salad, or fresh green vegetables, although I can’t help having a dollop of creamy mustard mash to accompany. Don’t forget the alioli (garlic mayonnaise) on the side.
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