Food & Drink Magazine

Homemade Fish Finger Sambos

By Emma Whoriskey @whoriskeyemma

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Ok so i’m not going to pretend that making your own fish fingers isn’t more work than opening a packet of leading brand fish fingers. Of course it is! However, if you want a little treat and you have a little more time than normal this makes a delicious lunch or supper.

I was off work today and friends were coming over to help my husband put together a swing set for the children, so obviously I made lunch for them! To feed four adults and two children you’ll need:

♡ 4 fillets of cod (or any white fish), bones removed and cut into fish finger sized pieces
♡ 2 eggs, beaten
♡ 1 cup of flour
♡ 200g panko breadcrumbs
♡ 200g mayonnaise
♡ 3 tbsp capers, finely chopped
♡ 3 tbsp small gherkins, finely chopped
♡ 1 shallot, finely chopped
♡ half lemon, squeezed
♡ small bunch parsley, finely chopped
♡ salt & black pepper

Pat your cod dry with some kitchen roll and put your oven on to about 150°. Spread the breadcrumbs on a plate and put the egg and flour into two seperate bowls. L If your fillets of fish have bones you can use some tweezers to remove the bones. Make sure its cut into nice chucky fillets. Dunk them in the flour and make sure its covered completely. Shake the flour off and now dunk each piece in the egg and place on the plate of breadcrumbs.

Fry each piece of fish off in a pan of hot oil until each piece has turned golden. You’ll need to do this in batches and you can pop the fish into the oven on a tray to keep warm whilst you do the rest.

To make a quick tartar sauce, put the mayo, capers, gherkins, shallot, lemon, parsley, salt & pepper into a bowl and stir to combine.

Butter two slices of bloomer bread, spread the tartar sauce over one slice and place the fish fingers on top. Finish by placing the other slice of bread on top and apply to face. Enjoy!

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