Posh Fish Fingers
Crushed cornflakes make a delicious coating for fried fish. Serve these crispy fingers with oven-baked chips and fresh lemon wedges for squeezing.
I also like to serve them with a cherry tomato and mozzarella salad.
I make the dressing by mixing 3 tablespoons olive oil with 1 tablespoon balsamic vinegar, 1 tablespoon soy sauce and ½ teaspoon caster sugar.
|400g / 14 oz||lemon sole, cod, plaice or hake fillets, skinned|
|85g / 3½ oz||cornflakes|
|30g / 1¼ oz||freshly grated Parmesan cheese|
|2||medium eggs, lightly beaten|
|4 tbsp||sunflower oil, for frying|
|salt and black pepper|
You will need a food processor.
Cut the fish into strips. Put the cornflakes into a food processor and blitz, then pour into a bowl and mix together with the Parmesan. Put the flour into a bowl and season with salt and pepper. Beat the eggs in another bowl. Now dip each piece of fish in the flour, then the eggs and finally the cornflake and Parmesan mixture.
Heat 2 tablespoons of the oil in a large frying pan. Fry half the fish for 4–5 minutes, turning them regularly until they are cooked. Drain on kitchen paper. Add the remaining 2 tablespoons of oil to the pan and cook the second batch of fish. Drain as before, then serve with chips or salad and lemon wedges, if you like.