Anyhoo there is an exception to every rule, and in our house it was fish fingers. To me, they were like the best meal in the world (ungrateful wretch when I think about my Mum's cooking in hindsight) and I would devour them. My Nan also had a stash at her house when I stayed over... When I was asked what I wanted for dinner, nine times out of ten .. maybe more. I would say 'fish fingers!' and my Mum would say 'Lissy, if you eat anymore fish fingers, you'll turn into one'. I think I believed her too.
So I don't give them to my kids, I don't know why really (maybe I saw a 621 on the back of a packet once? Might check again...) but I thought I'd try and make them, and wooot! They are yummy!
If using fresh fish (i.e. not frozen) make them up, cook them and freeze them - a quick fix meal like the ones in the box!
600 g firm white fish (I used Ling)
2 egg whites
1 cup crushed cornflakes
1 cup breadcrumbs
2 tb finely grated parmesan
1/2 tsp sea salt
1/4 tsp black pepper
1 tb finely chopped parsley
canola oil for frying
Combine your cornflake crumbs with your breadcrumbs, salt, pepper and parmesan and put in a large ziplock bag. Close, and shake around madly until all mixed up!
Cut your fish into fingers! Remove any bones if any, leave skin on if you like it!
Dip your fish in the egg white, flick off any excess and then place into the ziplock bag and shake around...
Put into frypan of boiling hot canola oil, cook for about 1-2 minutes on each side (4 sides) then place on paper towel, and if cooking in large batches place in an oven at about 170 degrees.
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