Fish Fingers (4)
Ingredients
Instructions
  1. Lightly salt the fish, cover and leave for 20 minutes, then pat dry with kitchen paper. Cut against the grain of the flakes into chunky fingers of your desired size.
  2. Finely grind half the panko breadcrumbs in a food processor or using a stick blender or rolling pin, if using the full 100g. Put these, or the fine dry breadcrumbs, if using these instead, in a wide shallow bowl with the remaining coarse panko, mixing well. Put the beaten eggs in a second wide shallow bowl, and the flour in a third.
  3. Coat the fingers first in flour, then in egg, shaking off any excess, then roll in crumbs until completely coated.
  4. Pour enough oil into a wide frying pan to just cover the base, and put on a medium to high heat until shimmering. Add the fish fingers and cook for about two to three minutes until golden, then turn and do the same on the other side. Just before they’re ready, add the butter and swirl the pan to melt.
  5. Drain the fish fingers on kitchen paper and serve immediately.