Fish finger

Fish fingers is one of those food that I eat with chips most Fridays' at home with the family. It taste great because the fish I use it great plus because I do it from scratch. It is one of these dish that you can do using any white fillet fish e.g parrot fish (kakatwa), green jobfish (zob gri), spangled emperor (kaptenn rouz), red snapper (bourzwa) ... just to name a few. It take less than 30 minutes to do and it something you can involve your kids or siblings to do with you (although I do it by myself and I enjoy myself).

Hope you guys enjoy!

Ingredients

• 500g (1lbs) white fillets fish
• 3 cups breadcrumbs
• 1 lime/ lemon
• 1 large egg
• 1 cup plain flour
• 1 tsp herbs (rosemary, thyme and parsley)
• salt and pepper
• oil, for frying

Methods

1. Cut the fish into strip of about 2 cm.
2. Season with salt and pepper.
3. In a large plastic bag place the flour, then add the seasoned fish and shake until all the fish are coated with flour.
4. In a shallow bowl whisk egg with 1/3 cup of water and set aside.
5. In another shallow bowl, grate the lime or 1/2 side of the lemon if using lemon in the breadcrumbs, then add the herb and mixed well to incorporate altogether.
6. To assemble the fish fingers, dip fish in egg mixture follow by the breadcrumbs and place in a prepared tray.
7. At this stage you can store the fish fingers in a freezer and once it's frozen remove from tray and place in freezer bags. Alternatively, you can fry the fish fingers on medium heat until it's brown or bake it for a healthier options. To bake, arrange fish on a prepared tray with baking paper and instead of using oil directly on the tray u'll have to use spray oil (u can do ure own spray oil by using an empty spray bottle and adding 2 part water to 1 part oil e.g olive oil), then bake at 180 deg. Celsius turning occasionally for 30 mins or until brown.
8. Serve these beautiful fish fingers with ure own tartare sauce.to make the tartare sauce in a bowl add 2 or 3 tbsp of mayonnaise ( I use Crosse & Blackwell cos it's the best), add the juice of the lime or lemon u used to get the zest (if using lemon add only the juice of half the lemon) and 1 tsp of yellow mustard (the American type). I also add 1 tbsp of chopped onion (chopped really finely) but its optional.