Hey guys! Do you like fish sticks? Good! Because with this tutorial you can make your own in no time!
Fish fingers are a staple of comfort food. They are quick and easy to make and even people who don’t like fish will usually eat them. And since fish fingers have had a lot of bad press about what’s in them, this way you know exactly what goes in them – delicious fish, and nothing else. I have used Pollock for my recipe today for three good reasons. It is cheaper than both Haddock and Cod; it can be sustainably sourced in British waters and it’s actually the main ingredient for most commercial fish fingers anyway! It is a firm white fish, and therefore perfect for our recipe. If you would like to make a more grown up version, you can use salmon instead of Pollock, and serve with a wedge of lemon.
When choosing a side for today’s recipe it was difficult to get away from the traditional ‘fish and chips’ but I find that one fried component is more than enough for any plate, so I opted for a potato salad instead. Now the deal with potato salad is this: it’s either well made or badly made. A lot of potato salads you get in supermarkets or dodgy restaurants are too starchy and thick with mayo, with little flavour to speak of. To avoid this, use a firm cooking potato, such as Charlotte, Maris Peer or Nicola, and add crème fraîche to your mayo to make the whole thing less heavy. For extra flavour I have added some spring onions and capers – spring onions for the freshness and capers to deliver that much needed kick.
For the fish fingers:
Approx 100g breadcrumbs
Salt and pepper to taste
For the potato salad:
Approx 300g potatoes (equivalent to 8 small potatoes)
2 tbsp mayonnaise
2tbsp crème fraîche
2 spring onions
1-2 tsp capers in vinegar
Salt, pepper and herbs to taste
Watch the video for instructions, and do get in touch if you have any questions, as silly as you think they might be!
And finally, have a look at these great links for inspiration and information.
Made too many fish fingers? Why not go for a fish finger sandwich! This recipe is a great way to use up any leftover fish fingers in a tasty sandwich.
When cooking with fish it is extremely important to realise how the fishing industry works and what damage over-fishing can do. Please do visit this website and join Hugh Fearnley-Whittingstall’s fish fight. Hugh is one of my favourite food writers, and this website is full of great ideas and recipes on how to be a more responsible cook.
And finally, here is a great website filled with everything you need to know about fish. What they look like, what they taste like, and what you can do with them. A fun and good-looking resource for all your fishy needs!
Antonia Landi for the Useful Times.