Do fish have fingers? No, they don’t! But for some reason, this is what my sister calls this dish. When I stayed with her in Melbourne, she listed off the dishes she wants me to cook — dishes she personally loves and dishes the kids would want to eat. She asked me to try to make fish fingers — fish fillet seasoned and deep fried.
I experimented with just salt, pepper and some coriander, dipped in egg, flour and deep fried. It was okay; nothing spectacular really. After doing this reciple a couple of times, Kaoko posted her recipe for fish fillet. Taking a lesson form Kaoko’s recipe, I appended my own recipe. The result? Crispy on the outside and oh so soft inside.
Fish Fingers Recipe
500 grams fish fillet, cut into strips
1/2 freshly squeezed lemon juice
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp coriander/cilantro, finely chopped
2 eggs, beaten
- In a bowl, combine the fish fillet, lemon, salt, pepper and coriander.
- Coat the fillet pieces in flour, egg then bread crumbs.
- Deep fry fish in high heat until golden brown.
I used Japanese bread crumbs when I cooked a couple of nights ago, but when I was in Australia, I wasn’t able to find panko at the market. So what’s a girl to do? Google how to make breadcrumbs! It’s actually really easy: take some day old bread and further dry it out by putting them inside a 200° oven for 5 minutes (just make sure they don’t burn). Take them out and slice into smaller pieces. Put inside a food processor or blender, and blitz them until they reach the bread crumb consistency you’re after.