Jo Pratt’s homemade fish fingers

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.

homemade fish fingers
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