These fish fingers can be made spicy or plain
This is a really simple recipe. I like my fish fingers spicy but when I’m cooking for my kids I usually leave the spice out.
I also make my own bread crumbs out of whole wheat bread. The kids never know so why not?
You could of course use other cuts of fish but I like using lemon sole for this. It has a fantastic flavour that is a lot more interesting to the fish fingers you find in the freezer section of the supermarket.
It’s best to fry the fish just before serving. You will need to do this in batches so turn you oven on to a low setting to keep the finished fish fingers warm while you are cooking the rest.
600g lemon sole fillets cut into finger sized strips
2 eggs – beaten
1 cup (250ml) plain flour
2 cups (500ml) fine bread crumbs
Rapeseed oil for deep frying
1 teaspoon chili powder (optional)
1 teaspoon cumin powder (optional)
Salt and pepper to taste
1 teaspoon garam masala
2 limes for serving
If you are using the chili powder and cumin, dust the fish fingers with these spices and set aside for about 10 minutes
Heat the oil in a large wok or pan over medium heat until a bread crumb browns in about 25 seconds. Don’t let the oil get too hot or you will burn your fish fingers.
When the oil is ready, dust your fish fingers with the flour.
Cooking in batches of about six fingers, dip the floured fish pieces into the egg and coat them with the bread crumbs.
Frying time depends on how hot you have your oil but it really should only take about a minute or so. The fish fingers are ready when they are golden brown.
For a more intense flavour, try squeezing a little lime juice over the fish fingers to marinate with the other spices.
Repeat until all of the fish is cooked.
Season with salt and pepper and the garam masala if using.
I like to serve these with nothing more than lime juice but mayonnaise, tartar sauce or ketchup could be more to your liking. If using ketchup, try mixing in a little tandoori powder for a uniquely Indian flavour.