These are called posh fish fingers as i always used to have birds eye fish fingers when i was a kid (nothing wrong with that) but these are made with real fresh fish and crumbed with panko crumbs (no hidden nasties), so to me they are posh. These would be great for the little kids and you can always add some hidden veg in there and they wouldn't know!
Ingredients:
500g White fish
4 Dill Sprigs
100g Panko Breadcrumbs
4 Tablespoons Flour
2 Eggs, beaten
Slice fish into chunky fish finger shapes, season lightly with salt then cover and place into the fridge for 20-30mins.
Finely chop dill and mix with breadcrumbs in a shallow bowl. Put flour into a separate bowl and season with salt and pepper. Put beaten eggs into another bowl.
Using kitchen paper rub off any excess salt from the fish. Dust with flour and shake off any excess. Dip in the beaten egg making sure its coated well. Cover generously with breadcrumbs.
Place a large frying pan n a medium heat and add enough sunflower oil to lightly coat the bottom on the fish fingers. When hot Shallow fry the fingers on either side for 3-4mins each. Add some butter towards the end to golden up the finger if wanted. Drain on kitchen paper and serve hot.
500g White fish
4 Dill Sprigs
100g Panko Breadcrumbs
4 Tablespoons Flour
2 Eggs, beaten
Slice fish into chunky fish finger shapes, season lightly with salt then cover and place into the fridge for 20-30mins.
Finely chop dill and mix with breadcrumbs in a shallow bowl. Put flour into a separate bowl and season with salt and pepper. Put beaten eggs into another bowl.
Using kitchen paper rub off any excess salt from the fish. Dust with flour and shake off any excess. Dip in the beaten egg making sure its coated well. Cover generously with breadcrumbs.
Place a large frying pan n a medium heat and add enough sunflower oil to lightly coat the bottom on the fish fingers. When hot Shallow fry the fingers on either side for 3-4mins each. Add some butter towards the end to golden up the finger if wanted. Drain on kitchen paper and serve hot.
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