I was watching Masterchef UK the other day and one of the challenges was to cook fish fingers and chips... which spurred me into action. They looked far more appetising than a whacking great chunk of crumbed fish slapped on a plate!
Cut the fish across the grain (this will prevent the fingers falling apart during cooking/serving) into 4-5cm slices.
Douse each of the fingers in cornflour, then coat in beaten egg, then roll into panko.
Refrigerate, covered, for at least an hour.
Preheat oil - either for deep frying or shallow frying (if you're making chips as well you may as well opt for deep frying & cook your chips first).
In deep fryer the fingers took around 4-5 minutes to cook as they were quite thick fingers.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
I am a huge fan of panko - in my opinion the ONLY breadcrumbs worth using!
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