Kid's Fish Fingers

Articles

Kid's Fish Fingers

Published on Wednesday, 19 May 2010 11:01

Written by Jay 'Yakfisher' Penfold

Kids, bless them, can be fussy eaters. Many times have I experienced a hard and rewarding day's kayak fishing and cleaning, preparing, cooking, only to find the hand crafted meal I have plated up to be rejected by the little ones. The secret weapon? Fish fingers! It's very quick and easy with a trick or two up your sleeve.

Ingredients:

1 x cup breadcrumbs
½ x cup plain flour, seasoned
1 x egg beaten
300 gm of skinless, boneless fish strips (flathead tails are perfect)

Method:

Create an assembly line. Spread the flour on one plate, breadcrumbs on the other, have the beaten egg in between ready to go. Have a plate to put the finished product on at the end. Use one hand to roll the fish in the flour, use the other to dip the fish then in the egg, then the first hand again to roll roll into the breadcrumbs. Keep one 'dry' hand and the other 'wet'. You will get a much tidier job, more even coating and have to spend less time washing your crumbed fingers. Put the finished product in the fridge for about half an hour before shallow frying the fish in a little vegetable oil, a couple of minutes each side. (or until golden brown) The chilling in the fridge helps to keep the crumb intact when frying. Serve with a lemon wedge, and some chips. Watch the kids smash the plate over like a dawn bream on a surface popper!