Fish Fingers
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| Crushed cornflakes makes a delicious coating for golden fish fingers as an alternative to batter. Crushed plain crisps are also an option. If you like you could add a pinch of cayenne pepper to the crushed cornflakes. Serve with home made tartare sauce or ketchup. | ||
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Ingredients200g fillet of cod, skinned or use plaice or sole
Tartare Sauce150 ml mayonnaise
Method:Put the cornflakes into a plastic bag and crush using a rolling pin and spread out onto a plate. Cut the fish into 6 strips and season with salt and pepper. Coat with flour. Dip into lightly beaten egg and then coat with the crushed cornflakes. Heat the oil in a frying pan and sauté the fish for 3 to 4 minutes, turning halfway through or until golden and cooked through. To make the tartare sauce, simply mix all the ingredients together. Information:
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