Fish

Fish fingers with spicy tartare and green salad

Name: Fish fingers with spicy tartare and green salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 500g ling (or other firm white fish); 1 cup (50g) panko breadcrumbs; 2 cups (80g) cornflakes, crushed; ½ cup (75g) plain flour; 2 eggs, beaten; 1 tsp fennel seeds, toasted and crushed; 1 tsp chilli flakes; Sunflower oil to shallow fry; Lemon wedges and green salad to serve; 1 Lebanese cucumber, deseeded and chopped; 1 cup (280g) thick Greek-style yoghurt; 2 tbs finely chopped dill; Extra virgin olive oil to drizzle

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Fish fingers with spicy tartare and green salad

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Jan 23, 2017

“Fish fingers, but not as you know them,” says chef and TV personality, Colin Fassnidge.

500g ling (or other firm white fish)
1 cup (50g) panko breadcrumbs
2 cups (80g) cornflakes, crushed
½ cup (75g) plain flour
2 eggs, beaten
1 tsp fennel seeds, toasted and crushed
1 tsp chilli flakes
Sunflower oil to shallow fry
Lemon wedges and green salad to serve

Tartare yoghurt

1 Lebanese cucumber, deseeded and chopped
1 cup (280g) thick Greek-style yoghurt
2 tbs finely chopped dill
Extra virgin olive oil to drizzle

Method

1.

Cut the ling into 2-3cm thick slices.
2.

Combine the panko and cornflakes in a bowl, then place the plain flour and eggs in separate bowls and season each.
3.

Coat each piece of fish in the flour, then the egg, and finally the cornflake mixture. (For the adults, add fennel seeds and chilli flakes to the cornflake mixture.)
4.

Heat 1cm oil in a frypan over medium-high heat. In batches, cook the fish for 2 minutes per side or until golden and cooked through. Drain.
5.

For the tartare, combine ingredients, season and drizzle with oil. Serve fish fingers with tartare, lemon and green salad.