Name: Skip the freezer, these homemade fish fingers are better than any frozen version
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4-6
Ingredients: 1 kg Ling fillet (or your choice of firm white fish); Zest of 1 lemon; 100g plain flour; 3 eggs; 150mls milk; 300g dried breadcrumbs; Vegetable oil, for deep frying; Lemon wedges, to serve; Tartare sauce; 250g whole egg mayonnaise; 50g salted baby capers, rinsed, drained and finely chopped; 50g cornichons, finely chopped; ¼ bunch flat leaf parsley, leaves roughly chopped; Finely grated zest and juice of 1 lemon; Sea salt and cracked black pepper, to taste; Mushy peas; 500g frozen peas, thawed; 50g butter; ½ onion, finely sliced; 1 garlic clove, chopped; 300mls chicken or vegetable stock; ½ bunch English spinach leaves, washed, trimmed; ½ bunch mint, washed, leaves picked; Sherry vinegar, to serve

Fish fingers are a freezer staple, but what if we told you it was just as easy to make them yourself? Colin Fassnidge has a version of fish fingers that is as tasty as can be. Add on his signature mushy peas and tartare sauce, and you’ll be set!

Ingredients

1 kg Ling fillet (or your choice of firm white fish)

Zest of 1 lemon

100g plain flour

3 eggs

150mls milk

300g dried breadcrumbs

Vegetable oil, for deep frying

Lemon wedges, to serve

Tartare sauce

250g whole egg mayonnaise

50g salted baby capers, rinsed, drained and finely chopped

50g cornichons, finely chopped

¼ bunch flat leaf parsley, leaves roughly chopped

Finely grated zest and juice of 1 lemon

Sea salt and cracked black pepper, to taste

Mushy peas

500g frozen peas, thawed

50g butter

½ onion, finely sliced

1 garlic clove, chopped

300mls chicken or vegetable stock

½ bunch English spinach leaves, washed, trimmed

½ bunch mint, washed, leaves picked

Sherry vinegar, to serve

Method

Step 1

Combine tartare sauce ingredients in a bowl. Season with salt and pepper. Mix well.

Step 2

For the mushy peas, melt the butter in a medium saucepan over a medium heat. Add the onion and garlic. Cook, stirring until tender. Add stock and bring to the boil. Stir in half the peas. Cook for a further minute, without boiling, so the peas retain their vibrant green colour.

Step 3

Blend the cooked pea mixture with spinach leaves. Combine pea puree with chopped peas in a saucepan over a low heat until hot. Remove from heat. Stir in mint and season with salt and pepper.

Step 4

For the fish fingers, cut fish into finger size batons and scatter with lemon zest. Set out three bowls. Place the flour in one, whisk the eggs and milk in the second and place the breadcrumbs in the third. Coat the fish in the flour, shaking off excess. Dip into the egg mixture and toss in the seasoned breadcrumbs.

Step 5

Half fill a large saucepan with oil. Heat to 180C. Deep fry fish fingers in batches until golden brown and fish is just cooked. Drain on paper towel. Season with salt.

Step 6

Drizzle with vinegar. Serve immediately with tartare sauce, mushy peas and lemon wedges.

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.