Jo Pratt's homemade fish fingers - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Jo Pratt’ s homemade fish fingers By You Magazine - March 11, 2019 Impossible to resist, homemade fish fingers are the best. You can use most types of fish – the chunkier the fish, the bigger your fingers. If you want daintier goujons, opt for a flat fish such as sole, plaice or dab. Susan Low SERVES 4 450g white fish, skinned 50g oz plain flour 2 eggs, beaten 100g dried white breadcrumbs, ideally panko 1 tsp paprika 1 tsp flaked sea salt olive oil, for frying freshly ground black pepper 1. Cut the fish into finger-sized pieces. 2. Put the flour, beaten egg and breadcrumbs into separate shallow bowls. Mix the paprika, salt and a twist of pepper into the flour. Lightly coat the fish in the flour, then egg, and finish with a coating of breadcrumbs. 3. To fry the fish fingers, pour in enough oil to cover the base of a frying pan and, when it’s hot, add the fish fingers. Fry for 2–3 minutes on each side until golden and crunchy. You may need to do this in a couple of batches, as it’s best not to overcrowd the pan. Drain on kitchen paper and serve with your chosen dips. 4. Alternatively, you can bake the fish fingers by putting them on an oiled baking tray and drizzling or spraying with oil. Bake in a preheated oven at 200°C/400°F/gas 6 for 6 minutes on each side. Olive oil hollandaise dip 175ml/6 fl oz olive oil finely grated zest of ½ lemon 2 egg yolks 2 tbsp lemon juice 2 tbsp water pinch of cayenne pepper flaked sea salt 1 Warm the olive oil and lemon zest in a small pan until just tepid. Place the egg yolks, lemon juice and water in a medium heatproof bowl. Stand the bowl in a pan of gently simmering water and whisk until the mixture thickens just enough to form ribbons when the whisk is lifted. 2. Remove the bowl from the pan and slowly pour the warm oil into the egg mixture, whisking continuously to give you a dipping sauce consistency. Season with salt and a pinch of cayenne pepper. Keep covered until needed. Cocktail dip 100ml/3½ fl oz mayonnaise 4 tbsp tomato ketchup juice of ½ lemon 1 tbsp Worcestershire sauce few drops of Tabasco sauce ½ tsp paprika flaked sea salt and freshly ground black pepper 1. Mix everything together and transfer to a serving dish. Pea and mint 150g/5½ oz frozen peas, defrosted 4 tbsp crème fraîche small handful of mint leaves grated zest of 1 lemon 1 tbsp lemon juice 1 tbsp extra virgin olive oil flaked sea salt and freshly ground black pepper 1. Put the peas in a food processor and briefly blitz before adding the remaining ingredients. Blend until smooth and transfer to a serving bowl. Wasabi and lime mayo 125ml/4 fl oz mayonnaise 1 tbsp wasabi 2 tsp lime juice 1. Mix the wasabi and lime into the mayonnaise and transfer to a serving bowl. Tartare 150ml/5½ fl oz mayonnaise 2 tbsp capers 3 tbsp finely chopped gherkins ½ shallot, peeled and finely chopped squeeze of lemon juice 2 tbsp chopped flat-leaf parsley flaked sea salt and freshly ground black pepper 1. Mix everything together and transfer to a serving bowl. Recipe from The Flexible Pescatarian by Jo Pratt, RRP £20, White Lion Publishing RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved