1980s Posh Fish Fingers

Preparation Time: 10 Minutes

Cooking Time: 20 Minutes

Serves: 4

Ingredients:

• 450g white fish or salmon fillets
• 5 tbsp plain white flour
• 2 free-range eggs, beaten
• 3 slices of day-old bread
• Salt, to season
• Black pepper, to season

Method:

1. Preheat the oven to Gas Mark 6 / 200°C / 180°C fan.

2. Tear the bread into pieces and place in a food processor. You can add flavourings such as lemon zest, chopped parsley, or smoked paprika, too. Process into breadcrumbs.

3. Cut the fish across the grain into 2.5 cm / 1” strips. 

4. Take 3 wide shallow bowls or deep plates. Use the first for the seasoned flour adding a pinch of salt and some freshly milled black pepper and mixing. Use the second for beaten egg, and the third for the breadcrumbs.

5. Line a baking sheet with lightly oiled foil. Take each strip in turn. Lightly coat first in the seasoned flour, then dip in the beaten egg, then coat with the breadcrumbs, shaking off the excess each time. Place on the baking sheet. Bake for around 10 minutes until the fish is cooked and the breadcrumbs are crisp and golden. 

6. Alternatively, shallow fry the fish fingers in oil or butter and oil (butter on its own will burn) for 3 minutes on each side or until the fish is cooked and the breadcrumb coating is crisp and golden. Don’t be tempted to keep turning the fish fingers as they will fall apart! 

7. Serve with homemade potato wedges, tossed in rapeseed oil and baked for around 30 - 40 minutes (turn them to ensure even cooking), peas or a green salad, and tartare sauce. You can make your own version of tartare sauce by mixing shop-bought mayonnaise with tiny capers and chopped gherkins.