This is such an easy recipe that it’s easier than opening a frozen packet of fish fingers. With the added bonus of course that making them yourself you know exactly what’s inside.
- 1 large fillet of fish – I use Pink Ling, Blue Grenadier or Basa. Anything is fine to use, I stick to white fish that doesn’t taste too fishy to avoid complaining
- 1 egg
- ½ cup plain flour
- ⅓ cup oil
- Cut the fillet into thin strips, about 1.5cm wide and make them as long or as short as you like.
- In a bowl, beat the egg lightly, and on another small plate put the flour.
- Piece by piece, dip the fish into the egg, and then roll it in the flour gently coating it and put to the side.
- Once all done, heat most of the oil in a good frying pan on high, and when hot add the fingers one by one.
- They will only need about 2 minutes each side (I usually do the 2 main sides, and just a little bit on the others).
- Add more oil if the base seems to be drying out to prevent sticking.
- Then place fish fingers onto paper towels to drain the oil off when done.