Time to make dinner, I found this recipe on Gordon Ramsay's page, it sounds great. I didn't make it because I was lazy to make panko bread crumb first (cant find that so easily at 4pm), it is easy to make and freezes well (I don't have any in the freezer), I have included the recipe for breadcrumbs below the fish finger recipe.
We settled for vienna's and mash and curried green beans.
Home made fish fingersSERVES 4
- 500g (18oz) white fish fillet, eg pollack, skinned
- 4 dill sprigs, leaves only
- 100g (31⁄2 oz) panko breadcrumbs
- 4 tbsp plain flour
- 2 medium free-range eggs, beaten
- sunflower oil, for frying
- knob of butter
- sea salt and freshly ground black pepper
1. Slice the fish into chunky fish finger shapes. Sprinkle lightly with salt, then cover and place in the fridge for 20–30 minutes to firm up.
2. Finely chop the dill and mix with the breadcrumbs in a shallow bowl. Put the flour into another shallow bowl and season with salt and pepper. Put the beaten eggs into a third bowl.
3. Using kitchen paper, rub any excess salt off the fish. Dust the fish pieces in flour and shake off any excess, then dip in the egg, making sure all the sides are coated. Allow any excess to drip off, then cover in the dill breadcrumbs.
4. Place a large heavy-based frying pan over a medium-high heat and add enough sunflower oil to lightly coat the bottom. When hot, shallow-fry the fish fingers on either side for 3 minutes. Add the butter towards the end of the cooking time to help the fish fingers crisp up and turn a deep golden colour.
5. Drain on kitchen paper if necessary and season with a pinch of sea salt before serving.
Make Panko crumbsPanko bread crumbs are Japanese bread crumbs favoured by chefs the world over for their delicate, crisp texture. They are generally available from Asian supermarkets, but if you can't find them, it's well worth making them at home.
To make, cut slices of brown bread into strips and place in a food processor, ideally using a shredding disk. Pulse the bread until you are left with small, fine flakes. Don't overdo it or you'll just have normal breadcrumbs.
Spread the flakes evenly on a baking tray and place in an oven preheated to 150°C for 4 minutes. Shake the tray to ensure they are cooking evenly and bake for another 4 minutes, being careful not to burn them.
These can be stored in the freezer for several months.
Use them to make the most delicious roast potatoes or for making schnitzels
Try again tomorrow to meet the silversmith and make some jewelry and tidy my work room before Sabbath begins at 6pm.
Red glass and agate beaded short necklace