Foodie Friday #6 – Fish Fingers

Hit the play button below to see how Nick and David make fish fingers! The full recipe is just here.

Nick says…

It's Foodie Friday! I have a real passion for food, and having owned quite a few restaurants over the years I've picked up some great cooking tips.

Over the next few weeks we'll be giving you some quick and easy ways to make the food you cook every day at home even tastier.

Have a go and let me know how you get on!

David Moore

David Moore has been a prominent figure in the food industry since starting his career at The Box Tree, Ilkley over 30 years ago. He followed The Box Tree with a 6 year stint at Le Manoir aux Quat Saison in Oxford with Raymond Blanc, before founding Pied à Terre in 1991. L’Autre Pied followed in 2007 and a pop-up, Pieds Nus, in 2013.

Ingredients

• 1 piece of tail end cod with no bones (You can also use hake, haddock, sole - almost all fish work)
• 2 tbsp plain flour, with a pinch of salt mixed in
• 2 eggs beaten, with salt and pepper mixed in to taste
• 2 cups breadcrumbs (Just blitz bread in a food processor!)
• Sunflower oil
• You'll also need a wok or deep pan!

Method

• Slice the fish into thin fingers. Make sure they're equally sized, so they cook at the same speed.
• Place all the fingers into the flour and coat evenly, tapping lightly to displace excess.
• Dip the coated fingers into the egg mix.
• Heat the oil in the wok
• Remove the fingers from the egg one by one and dip into the breadcrumbs.
• One by one, shake the fingers lightly and place into the oil. Be careful!
• After about 90 seconds you'll want to turn the fingers.
• A little later, carefully remove the fish fingers with a spatula and place onto kitchen roll to drain.
• Add salt, pepper and a squeeze of lemon to serve!

Yum!

• Foodie Friday