Home-Made Fish Fingers

dailymail.co.uk

Munday

500g (18oz) white fish fillet, eg pollack, skinned

4 dill sprigs, leaves only

100g (31⁄2 oz) panko breadcrumbs

4 tbsp plain flour

2 medium free-range eggs, beaten

sunflower oil, for frying

knob of butter

sea salt and freshly ground black pepper

❶ Slice the fish into chunky fish finger shapes. Sprinkle lightly with salt, then cover and place in the fridge for 20 to 30 minutes to firm up.

❷ Finely chop the dill and mix with the breadcrumbs in a shallow bowl. Put the flour into another shallow bowl and season with salt and pepper. Put the beaten eggs into a third bowl.

❸ Using kitchen paper, rub any excess salt off the fish. Dust the fish pieces in flour and shake off any excess, then dip in the egg, making sure all the sides are coated. Allow any excess to drip off, then cover in the dill breadcrumbs.

❹ Place a large heavy-based frying pan over a medium-high heat and add enough sunflower oil to lightly coat the bottom. When hot, shallow-fry the fish fingers on either side for 3 minutes. Add the butter towards the end of the cooking time to help the fish fingers crisp up and turn a deep golden colour.

❺ Drain on kitchen paper if necessary and season with a pinch of sea salt before serving.

Directions at dailymail.co.uk

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