Crispy Fish Fingers
Try cooking these tasty Crispy Fish Fingers for your tea. Recipe devised by Kate Morris and Sally Brown.
You will need:
- Vegetable oil
- 1 egg
- 1 slice day old bread
- 2 tbsp polenta (quick cook, dried)
- ½ lemon, or lemon juice
- 1 white fish fillet (skinned and boned)
- 3 tbsp plain flour
- Pinch of paprika
Remember to ask a Grown-up for help.
What to do:
Before cooking, wash your hands and put on an apron.
Weigh and measure the ingredients.
Using a grater, turn the slice of day old bread into bread crumbs and put these into a bowl. Add the polenta and black pepper to the breadcrumbs. Mix together with the spoon. This is your crunchy coating.
Put the plain flour and a pinch of paprika into another bowl. Mix. This is the first layer of coating on your fish.
Place some baking paper onto a baking tray. Brush generously with vegetable oil.
Now cut the fish fillet into strips about 3 cm wide using the scissors (remember to ask a grown-up to help you). Squeeze the lemon juice all over the fish pieces. Break the egg into another bowl and mix it well with the fork. This is going to stick the crunchy topping to the fish.
You should now have three bowls, one containing the flour, one the egg and the last the polenta. Arrange them next to each other in this order.
Now in turn, roll each fish strip in the flour bowl, and then the egg bowl, then the polenta mix bowl. Then put it on the oiled baking paper. Once all the pieces of fish are coated drip more oil on the top of them.
You will need to ask a grown-up to help with this part. Place in a pre-heated oven at 200°C (fan oven)/220ºC/Gas 7 for 10 - 12 minutes or until the fish is cooked through.
Try serving with chopped up fresh tomatoes or fresh vegetables.