These days, fish fingers have a bit of a reputation as a kid’s food, however, they also make a delicious adult finger food.
If you wish to make a more sophisticated statement, then simply call the fish fingers by the more elegant French name of goujons. The following recipes are excellent served as a hot snack during the Christmas/New Year party season. In fact, they are darn good served any time of year! It is hard to resist crispy crunchy golden fish pieces matched with a creamy textured dipping sauce.
Any offcuts from the fillets when you are trimming up the fingers, can be used in a fish pie.
The avocado dipping sauce is similar to a creamy guacamole – spicy and delicious. The Panko breadcrumbs used for coating the fish fingers can be found in the Asian section of most supermarkets.
Panko are a slightly coarse breadcrumb that gives a wonderful texture to the cooked fish fingers.
1 ripe avocado, peeled and the flesh roughly chopped
Juice of a lime
½ cup mayonnaise
3-4 dashes of Tabasco
Pinch of dried chilli flakes
Salt and pepper
500g fish fillets, skinned
3-4 tablespoons plain flour
2 eggs, well beaten
1 cup Panko breadcrumbs
½ lime zest
Cooking oil, for frying
1. Place the avocado, lime juice, mayo, Tabasco, chilli flakes and salt and pepper into a food processor. Blitz until smooth. You could also use a fork, bowl and a bit of elbow grease for a slightly chunkier textured dipping sauce. Refrigerate this sauce until ready to serve.
2. Cut the fish fillets into small strips about the size of your middle finger (7x1cm), or larger if you like. Lightly dust the fish fingers with the flour and shake to remove excess flour.
3. Coat the fish fingers in the beaten egg and then into the breadcrumbs. As you coat the fish fingers, place onto a plate, taking care to keep them separated. Place into the fridge for about half an hour to firm up the coating.
4. Heat the cooking oil in a large frypan until hot. To test the heat of the oil, a cube of bread dropped into the oil should turn golden brown in thirty seconds. Carefully place the fish fingers, a few at a time, into the hot oil. Fry on both sides until golden brown. This should only take a couple of minutes each side. Drain the fish fingers on paper towel.
5. To serve, load a serving plate with the golden fish fingers accompanied by a bowl of the avocado dipping sauce.
This recipe is simply fish fingers that have had a bit of a swim in Indian spicy flavours.
1 large cup natural yoghurt
Juice of 2 limes
Pinch of ground cardamom
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1 clove garlic, crushed
500g fish fillets, cut into fish finger pieces
2 teaspoons chopped mint leaves
cooking oil, for frying
1. As with the previous recipe, make the fish fingers approximately the size of your middle finger.
2. In a large glass bowl (lime juice and metal bowls aren’t good companions), combine three tablespoons of the yoghurt, juice of 1 lime, cardamom, turmeric, chilli powder and grated garlic.
3. Add the fish finger pieces to the spicy yoghurt mixture and mix gently to coat the fish pieces. Allow the fish to marinade for a few minutes while you prepare the raita.
Don’t allow your fish to stay in the yoghurt mixture for more than thirty minutes or the fish can become ‘mooshy’.
4. To make the raita, cut the cucumber into quarters lengthways. Scoop out the seeds and discard them. Now thinly slice the cucumber crossways. You could, perhaps, peel the cucumber but I like the texture that the green peel gives to the completed raita.
5. Combine the rest of the natural yoghurt, the remaining lime juice, mint and cucumber slices in a bowl. Season to taste with a little salt and pepper.
6. Heat the cooking oil in a large frypan until hot. Carefully add the spicy yoghurt-coated fish fingers, a few at a time to the pan. Shallow fry the fish fingers on both sides until the fish fingers are golden. Drain on paper towel before serving.
7. To serve, load the spicy fish fingers on a serving plate with a bowl of the raita on the side.Reads: 1176