RECIPE

HERBED FISH FINGERS WITH LEMON AND CAPER DIP

INGREDIENTS

 

Fish fingers

• 50g 2 day-old white bread, crusts removed
• 1 large lemon, zest only
• 2 tbsp chopped parsley
• 2 tbsp snipped chives
• 2 tbsp chopped dill
• 500g flounder, turbot or lemon sole fillets, skinned
• 2 tbsp seasoned flour
• 1 egg, beaten
• 2 tbsp vegetable oil
• For the dip
• 200g Crème Fraîche
• 2 tbsp capers, chopped
• 1 lemon, zest and juice
• 1 tsp shallot, finely chopped
• 1 tbsp flat-leafed parsley, chopped

Potato Wedges

• 8-12 Potatoes
• 3 tbsp Olive oil
• 1 tsp Paprika
• coarse sea salt

METHOD

1. Preheat the oven to 180C/gas 4.
2. In a food processor, blitz the bread to coarse crumbs. Add the lemon zest,
3. herbs and a pinch of salt, and pulse to bright green, fine breadcrumbs.
4. Cut the fish into 2-3cm x 10cm strips (any trimmings can be kept for a fish pie). Dust each strip with flour, shaking off any excess, then dip into the beaten egg and coat in the breadcrumbs.
5. The strips can now be kept in the fridge for up to 4 hours to firm up, but this is not essential.
6. Heat 1 tbsp oil in a large frying pan until hot and fry the fish fingers a few at a time for 1-2 minutes on each side.
7. Keep each batch warm on absorbent paper until all of the fish fingers are cooked.
8. For the dip, mix all the ingredients together and season with salt and pepper.

Servings: 4
Level of difficulty: Intermediate
Preparation Time: 30 minutes
Cooking Time: 50 minutes