Spicy Fish Fingers
AS A child, I used to love fish fingers but my mother often told me off for putting them in between a slice of bread with tomato ketchup.
However, as Jamie Oliver has made it famous, I doubt whether she would scold me now. Here is a grown-up version that tastes great with ketchup or a good garlicky mayonnaise.
Spicy Fish Fingers
Ingredients
600g thick white fish cut into thick strips
½ glass white wine
2 cloves garlic crushed
20g freshly-chopped parsley
2 tsps of hot cayenne pepper
Sea salt & freshly-milled pepper
1 egg beaten
Flour for coating
Method
1. Lay the fish into a tray, mix the wine, garlic, parsley and cayenne together and pour over the fish and leave for half an hour.
2. Drain the fish but don’t pat dry, season with sea salt and freshly milled pepper, roll in flour and then the egg.
3. Place in a hot fryer at 180°C until golden brown and serve with garlic mayonnaise.
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