Fish fingers have been on my list of things to make for some time now. I think its a nostalgia towards all this comforting from my youth. For some reason I had been putting off making these for ages as I though these would be a little bit pernickety and time-consuming to make, but I couldn’t have been more wrong. These were incredibly easy to make and with the addition of coconut and lime flavours it felt really posh and grown up (a far cry from my Birds Eye days), the sesame also gave the crust a lovely texture and crunch. I decided to make an equally zingy dipping sauce with yoghurt, capers and lime juice. The whole thing felt pretty indulgent, but actually this is a really healthy take on the classic fish finger. No breadcrumbs and no mayonnaise were used. I can guarantee you that these have more flavour and kick than the shop-bought kind too. It’s got a nice Carribean vibe that upgrades these humble fish fingers from from kid food to posh nosh. These are definitely a reason to kick your Birds Eye habit.
Ingredients (Serves 2):
2 piece of hake/ cod/ other thick, white fish
1/2 cup sesame seeds
1/2 cup coconut flakes
Zest 1 lime
1 lime to serve
1/2 cup plain flour
2 eggs beaten
Salt & Pepper
1/2 cup plain natural or Greek yoghurt
2 tbsp capers
Juice 1/2 lime
Salt & Pepper
- Firstly make the sauce by chopping up the capers and mixing them into the yoghurt with the lime juice and a little salt and pepper. Add more lime juice if necessary.
- Chop the fish into equally sized pieces.
- Mix a teaspoon of salt into the flour and put onto a plate. Place the beaten eggs into a bowl. Mix together the coconut flakes, lime zest, sesame seeds and a teaspoon each of salt and pepper into a third separate bowl or plate.
- Take each fish finger and dip firstly into the flour mix so coated all over, then into the egg mix, and finally into the coconut crust mix.
- When all are coated pop onto a hot pan on medium high heat with either some coconut or rapeseed (mild tasting) oil. Fry for about 5 minutes on the first side, and then turn over for another 3-4 minutes for the other side. Fry until cooked through and the crust is golden brown.
- Serve with the dipping sauce and maybe some salad on the side.