Fish fingers

This is a very tasty fish fritter recipe. It can be eaten as an appetizer as well. If you are bored with the usual fish fry recipes, then try out this variety dish and you would be absolutely in love with it.You can add a little bit of rice flour also with the plain flour just to make it a bit more crispy. And if you want it to be spicy, you can add chilly powder too with the flour. Enjoy!

Ingredients

500g skinless, boneless chunky white fish fillet  cut into neat thumb-sized strips
100g plain flour, seasoned
3 large eggs, beaten
200g dried breadcrumbs
Large pinch turmeric (optional)
Vegetable oil, for fryinh

Method

Get 3 shallow dishes and set up a production line of flour then egg then breadcrumbs. If you want the breadcrumbs to be golden then mix through the turmeric. Place a large empty plate at the end of the line to put the uncooked fish fingers on.
Dip a finger of fish in the flour, shaking off any excess, then dredge it through the egg and finally roll it in the breadcrumbs so it’s completely coated and place it on the plate.
To cook the fingers heat the oil in a frying pan and cook the fingers for 3-4 mins on each side. Place on a tray lined with kitchen paper and keep warm in a low oven, if cooking in batches. Alternatively, preheat the oven to 200C/180C fan/ gas mark 6. Brush a tray with a little oil, cook the fish fingers for about 10 - 12 mins until golden and cooked through, turn over half way through cooking time.