Lemon Fish Fingers
Over a year ago
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Ingredients
No ingredients listed.
Accompaniment
Sponsored
Cobra Beer 330ml
Lord Karan Bilimoria founded Cobra Beer in 1989. He launched Cobra Beer when he realised that Britain deserved a better, smoother, less gassy lager. Not just smoother, but one which complemented food, and could appeal to both ale and lager drinkers alike.
Learn MoreDescription
Fast fish supper that's easy and good for you. You can freeze these at the end of stage 3 for up to 2 months.
Method
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1
WASH - Wash the fish and pat dry with kitchen paper. Cut each fillet into 3 wide fingers.
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2
PREP - Break the egg into a bowl and beat lightly with a fork. Grate the zest from the lemon. Crush the peppercorns coarsely. Put the flour on to a plate and season it with a pinch of salt, add the lemon zest, peppercorns and mix together.
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3
COAT - Coat each piece of fish with flour, dusting off any excess. Dip the floured fish into the egg. Then roll the fish pieces into the flour mix again.
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4
FRY - Warm the vegetable oil in a frying pan. Add the fish fingers and fry for 3 minutes on each side.
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5
SERVE - Serve with lemon wedges.
Freeze these fish fingers at the end of stage 3 for up to 2 months. They can be grilled straight from frozen. Grill under a hot grill for 5-7 minutes on each side until golden.
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