Posh fish fingers

Undated Handout Photo of POSH FISH FINGERS, featured in Annabel's Family Cookbook by Annabel Karmel, published by Ebury Press. See PA Feature FOOD Karmel. Picture credit should read: PA Photo/. WARNING: This picture must only be used to accompany PA Feature FOOD Karmel.

Undated Handout Photo of POSH FISH FINGERS, featured in Annabel's Family Cookbook by Annabel Karmel, published by Ebury Press. See PA Feature FOOD Karmel. Picture credit should read: PA Photo/. WARNING: This picture must only be used to accompany PA Feature FOOD Karmel.

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ingredients

ingredients

400g lemon sole, cod, plaice or hake fillets, skinned

85g cornflakes

30g freshly grated Parmesan cheese

100g plain flour

2 medium eggs, lightly beaten

4tbsp sunflower oil, for frying

Salt and black pepper

Method

Cut the fish into strips. Put the cornflakes into a food processor and blitz, then pour into a bowl and mix together with the Parmesan.

Put the flour into a bowl and season with salt and pepper. Beat the eggs in another bowl.

Now dip each piece of fish in the flour, then the eggs and finally the cornflake and Parmesan mixture.

Heat two tablespoons of the oil in a large frying pan. Fry half the fish for four to five minutes, turning them regularly until they’re cooked. Drain on kitchen paper.

Add the remaining two tablespoons of oil to the pan and cook the second batch of fish. Drain as before, then serve with chips or salad and lemon wedges, if you like.

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