Salmon Fish Fingers & Green Beans
Extract from Cook Happy, Cook Healthy • By Fearne Cotton • Published by Orion Books
About
Cook Happy, Cook Healthy
Fish fingers were most definitely a staple when I was growing up, but the homemade version will always taste so much better than shop-bought – and you know exactly what’s going in them. You can make these with chicken or firm tofu in the same way, depending on your preference, and enjoy them with the whole family.
SERVES 4
(MAKES 16 FINGERS)
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Mildred H. favorited Salmon Fish Fingers & Green Beans
10 Sep 09:44
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Emma H. favorited Salmon Fish Fingers & Green Beans
17 Jul 21:48
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Orion Books published her project Salmon Fish Fingers & Green Beans
17 Jul 09:00
You Will Need
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Step 1
Bring a saucepan of salted water to the boil, add the green beans and cook for 3–4 minutes, until they are cooked but retain a little bite. Drain, toss with the olive oil and season with salt and pepper. Keep warm.
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Step 2
Combine the cornflour with 1 teaspoon each of salt and black pepper in a bowl. Put the breadcrumbs in a separate bowl. Coat a salmon finger in the flour, then dip it into the beaten egg and finally roll it in the breadcrumbs until evenly covered on all sides. Set aside on a plate while you repeat with the remaining salmon fingers.
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Step 3
Heat the sunflower oil in a frying pan over a medium heat. Add the salmon fingers and fry for 2–3 minutes on each side, in batches if necessary, until crisp, golden and cooked through. Remove from the heat, drain on kitchen paper, sprinkle with sea salt and serve immediately with the green beans, lemon wedges and mayonnaise to dunk the fingers into.
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