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Annabel Karmel's crispy fish fingers

• Fiona McKim

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Makes 6

A little work

Prep: 10 mins

Cook: 4 mins - 10 mins

These teatime favourites are perfect for fussy eaters

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Skip to ingredients

Ingredients

For the fish fingers

• 30g Cornflakes

• 200g White fish fillet –

  cod, plaice or sole, skinned

• Salt and pepper

• 20g Plain flour

• 1 Egg

  lightly beaten

• 1 ½tbsp Sunflower oil

For the tartare sauce

• 150ml Mayonnaise

• Lemon juice

  to taste

• 1tbsp Parsley

  chopped

• 2 Gherkins

  chopped

• 1tbsp Capers

  chopped

• 1tbsp Chives

  chopped

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Method

• step 1

  Put the cornflakes into a plastic bag, crush using a rolling pin and spread out onto a plate. Cut the fish into 6 strips and season with salt and pepper. Coat with flour. Dip into the lightly beaten egg and then coat with the crushed cornflakes.

• step 2

  Heat the oil in a frying pan and sauté the fish for 3 to 4 minutes or until golden and cooked through. Turn halfway through.

• step 3

  To make the tartare sauce, simply mix all the ingredients together and serve with the fish.

For more delicious recipes, visit www.annabelkarmel.com

Taken from Fussy Eaters’ Recipe Book, Ebury Press

Authors

Fiona McKim

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