Friday, 20 September 2013

Check out this brilliant recipe!


                                                How about Fish Fingers with a twist!My little one, as many others her age do, loves fish fingers! When I serve them up, she goes crazy for them and they do not last very long on her plate!! I do not give them to her too often as I do often wonder what is actually inside the varieties sold in the freezer isles. But, today I came across this great recipe which I am eager to try at some point for homemade alternative. Give them a try!

Marcello Tully's Rice Krispie fish fingers

You will need :
  • For the fish

  • 1kg cod, 4 fillets

  • For the mayonnaise dip

  • 220ml vegetable oil

  • For the mayonnaise

  • 2 egg yolks

  • 1 garlic clove, crushed

  • 1tsp English mustard powder

  • 1tsp white wine vinegar

  • 1tsp lemon juice

  • 1tsp chives, chopped

  • 1 pinch salt

  • 1 pinch pepper

  • 45g rice krispies

  • For the coating

  • 3tsp sesame seeds

  • 1 egg

  • 2tbsp plain flour

  • ½tsp smoked paprika

  • 2tbsp sunflower oil

  • 1 pinch black pepper
    1. For the mayonnaise, combine the egg yolks, crushed garlic, mustard powder and a pinch of salt and pepper in a bowl and whisk.
    2. Pour the oil in a jug and whilst whisking the egg mix, gradually add a drop or two of oil to the bowl. Why not get the little ones involved in the mayo making - the children can whisk while the adults pour in the oil, or vice-versa.
    3. Slowly add some more of the oil until the mix starts to thicken. Then, add the white wine vinegar and whisk.
    Add the rest of the oil very gradually until it is all incorporated and the sauce resembles a mayonnaise.
    4. Mix in the lemon juice and chopped chives.
    For the Rice Krispie fish fingers, cut the fish into finger-sized portions and set aside.
    5. Add the sesame seeds and rice krispies to a large bowl.
    In a separate bowl, beat the egg to make egg wash – this is a fun thing to do for kids of all ages.
    In another large bowl or plate, pour in the flour and season with paprika.
    6. Coat the fish in the flour mix, shake to remove excess. Dip into the beaten egg and then coat in the Rice Krispie/sesame seed mix. Repeat until each piece of fish is coated – time for the kids to get their hands mucky!

    7. Heat the oil in a frying pan over a medium heat. Once hot, add the fish fingers in batches and fry for 11/2–2 minutes on each side, or until golden and cooked through.

    8. Remove the fish from the pan and place on a plate covered with kitchen paper to absorb any excess oil. Serve with the tangy mayonnaise dip


  • Recipe from Tesco Real Food Today

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