Childhood Classics, fish fingers recipe
If you have been following my blog for awhile you’ll know that I love eating good old comfort food recipes, curled up on the sofa with a good bit of TV or a movie. I think some of the best comfort food meals are things which come from childhood, those foods which stay with us through our life. When I am looking for a comfort food recipe to make, I think back to the sorts of things I ate when I was growing up. And it’s those childhood memories of dinner I was thinking the other day when fish fingers popped into my head.
Of course a lot of these childhood favourites ended up being things which you could cook on a baking tray. I remember growing up and coming home to treat dinners like fish fingers with chips and peas, a classic kids dinner. I was always really happy when we had this, as long as there was enough tomato ketchup! I think we had this almost every week when I was little, my gran did like to feed me up! A few years later I was introduced to a novel fish finger sandwich by a friend, it involves bacon, potato waffles and a roll, awesome!
I have made homemade fish and chips before and making these fish fingers recipe wasn’t too different to that. I tweaked a recipe which I have used before for a kind of posh (well, with salmon) fish and chips so it didn’t take too long to come up with a recipe to make this. It was really simple and easy to make with not too much prep work before or tidying away after. All in all a no fuss recipe which is friendly and tastes great!
Homemade fish fingers and chips
I shared a homemade healthy chips recipe recently. As with the salmon fish fingers, they are really easy to make and perfect for a weeknight treat for the whole family
For 2 people – just double up if making for the whole family.
600g salmon fillet. Try to buy a piece the same thickness throughout.
2-4 slices of bread – works a little better if it is a day old.
Grated zest of 1 lemon
Salt and pepper (optional)
Fish Fingers Recipe
Salmon fish fingers
Preheat your oven to 200C/180C fan/gas 6. Begin by slicing the salmon into chunky portions or fingers. I made mine about 1.5-2 inches wide, but you can make your fish fingers whatever size you prefer.
Take a baking tray or shallow dish and brush the bottom with a little olive oil, you don’t want too much – just enough to stop the fish fingers sticking.
Blitz the bread in a food processor and mix it with the lemon zest. You can add salt and pepper to taste here. Beat the eggs and pour into a shallow dish or plate. On two other dishes add flour to one and the bread crumbs and lemon zest mix to the other.
Have your salmon ready to go. Take a piece of salmon and coat in the flour, then dip in the beaten egg. Now roll in the breadcrumb mix making sure to coat the whole ‘finger’. Pop this on the prepared baking tray and repeat with the rest of the salmon till all your ‘fingers’ are coated in breadcrumbs.
Bake in the oven for around 20 minutes. The breadcrumbs should be crisp and the salmon flaky. Serve with homemade chips and some peas for a classic kids meal.
You can adapt and change this recipe by adding herbs or spices to the breadcrumb mix or using another fish. For other fish I’d recommend a firm ‘meaty’ one like cod or haddock, though they aren’t always on offer these days. This recipe for coating fish can also be used for meaty dishes like pork or chicken escalopes.
Recipe, text and photos By Russell Bowes
Find me on Google Plus, catch up and message me on Twitter and see more great pictures on Flickr and Pintrest