A few weeks ago we had a big 5-course family meal (for 11) where each of us contributed one course to the evening. We chose the fish course. Then begun the challenge of finding something to make. We wanted something simple, tasty and light enough to leave room for the other courses. We ended up with a bit of a cross between something we'd seen on Jamie's Fish Suppers and a recipe in Nigel Slater's The 30-Minute Cook ('An Indian way with a fish fillet'). The result was very tasty and simple to put together. I'm sure we'll have them again some time.Ingredients:
750g White Fish
Large Handful Coriander
2 Garlic Cloves
1 inch Green Chilli
Olive Oil
Lemon Juice
5 tbsp Yoghurt
4 slices Breadcrumbs
Method:
• Cut sweet potatoes into wedges, place in a roasting dish with a little oil and dust with paprika and cumin (or whatever takes your fancy). Place in the oven at 200°C to cook whilst you prepare the fish fingers.
• Blitz the coriander, garlic, and chilli with two tablespoons of olive oil and 2 tablespoons of lemon juice.
• Prepare the fish (scale, bone etc.) and cut into inch-thick fingers accross the fillet.
• Dip each fillet in yoghurt, then cover in about a teaspoon on coriander paste and finally roll in breadcrumbs.
• Fry the fish fingers gently for about 4 minutes each side until firm and golden brown.
• Serve with the chips and some mayonnaise mixed with lemon juice and capers.
1 comments...:
Truly the best fish finger I have ever had the pleasure to eat.. not long after that event and always keen to do 'something different' I used salmon as my fish base and spread it with aubergine pesto before breadcrumbing! Richer than the white fish but also utterly delicious !
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