One way I'm handling this cold in Nairobi is by spending time cooking in the kitchen. I mean what is warmer than a busy kitchen; Frying this here, baking that there,boiling God knows what there = warmth. On top of that after all your laboring in the kitchen is done you get to sit down cozy with a delicious plate of food and catch up on your favourite series! This week we make some amazing fish fingers! The stars of this dish have got to be the garlic, dill and lemon. Garlic as you know makes everything better, dill and fish go so well together -adds a nice herb touch and lemon adds a zesty,citrus freshness to the dish. This fish fingers paired with a simple tartar sauce is a match made in heaven! Let's get started!
PREP TIME:10 MIN
MARINATION TIME: 15 MIN
COOK TIME: 10 MIN
TOTAL TIME: 35 MIN
MAKES 20 FISH FINGERS
INGREDIENTS(FISH FINGERS)
450g fish fillet
2 eggs (beaten)
400ml cooking oil
(MARINADE INGREDIENTS)
1tsp. salt
2 tbs. lemon juice
4 crushed garlic cloves
1/4 tsp. black pepper
(BREADCRUMBS MIXTURE INGREDIENTS)
1 cup breadcrumbs
Freshly chopped dill
Lemon zest
1/2 tsp. paprika/ chili powder
(FLOUR MIXTURE INGREDIENTS)
1cup all purpose flour
1 tsp. garlic powder
1 tsp. ginger powder
INGREDIENTS(TARTAR SAUCE)
1 cup mayonnaise
1/2 a large finely chopped red onion
handful finely chopped pickles
1 tsp lemon juice/ white vinegar
Chopped dania/ coriander leaves
Pinch of salt.
PROCEDURE (FISH FINGERS)
-Chop your fillet into finger length strips and set aside into a large bowl.
-Season your fish with salt, pepper, crushed garlic and lemon juice.Marinate for 10-15 min.
-As your fish is marinating ; whisk together your all purpose flour, garlic powder and ginger powder in a large bowl. Set aside.
-In a separate bowl mix together your breadcrumbs, chili/paprika powder, chopped dill, lemon zest. Set aside.
-Once your fish has marinated it's time to assemble your fish fingers. Set up your work station in this order; Fish fingers, flour mixture, beaten eggs, breadcrumb mixture, clean plate.
-Begin by tossing a fish finger into the flour mixture,coat evenly and dust off the excess flour.
- Dip your fish finger into your egg wash and let the excess drip off.
-Coat your fish finger evenly with your breadcrumbs mixture and set aside onto a clean plate. Repeat the same procedure for the rest of your fish fingers until you are done.
-Heat up your pan and add in your oil. Your oil should be just enough to cover the base of your pan and rise about an inch above the base of your pan. You don't want to overload your pan with oil.
-Once your oil is hot enough add in your fish fingers one at a time cooking about 6 of them per round. You shouldn't overload your oil with too much fish as this lowers the oils temperature and increases the cook time
.
-Cook your fish fingers for 2-3 min as you keep turning them until golden brown.
NOTE: Make sure your heat isn't too high and your oil isn't too hot because this will cause the fish fingers to brown before they are cooked and burn. A medium heat is advised.
-Once your fish fingers are cooked place them on a plate lined with paper towels to absorb all the excess oil.
PROCEDURE(TARTAR SAUCE)
-Soak your chopped onion with warm water and a pinch of salt for 5 min and strain.
-In a bowl combine your mayonnaise, chopped onions, chopped pickles, chopped coriander leaves and lemon juice. Mix well and serve together with your fish fingers ,freshly chopped lemons and a side of fries!
Comments