HERBY FISH FINGERS
A grown-up version of a childhood favourite. Serve with oven-roasted chips
Provided by Jo Pratt
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 7
Steps:
- Pulse the bread to coarse crumbs in the food processor. Add the lemon zest, herbs and a pinch of salt, and pulse to make bright green, fine breadcrumbs.
- Cut the lemon sole into thick strips, about 3 x 10cm. Dust each fish piece with the fl our, shake off any excess, then dip into the egg then the breadcrumbs. At this stage, they can be cooked straight away, kept in the fridge for a few hours, or frozen.
- To serve, heat about 1cm of oil in a large frying pan. Once it's nice and hot, fry the fish fingers a few at a time for 1-2 mins on each side. Drain on kitchen paper, and keep warm while you continue with the rest. When they are all cooked, serve straight away with the oven-roasted chips and tartare sauce.
Nutrition Facts : Calories 274 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 0.77 milligram of sodium
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