Tag Archives: lime

Lime, Coconut & Sesame Fish Fingers

Lime Coconut and Sesame Fish Fingers
Lime Coconut and Sesame Fish Fingers
Fish Fingers with Crisy Crust and Tender Centre
Fish Fingers with Crisy Crust and Tender Centre

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.

Posh Fish Fingers
Posh Fish Fingers
Delicious Fish Fingers & Dipping Sauce
Delicious Fish Fingers & Dipping Sauce

Ingredients (Serves 2):

Fish Fingers

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

Dipping Sauce

1/2 cup plain natural or Greek yoghurt

2 tbsp capers

Juice 1/2 lime

Salt & Pepper

  1. 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.
  2. Chop the fish into equally sized pieces.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with the dipping sauce and maybe some salad on the side.
Slice Fish Into Equal Sized Fingers
Slice Fish Into Equal Sized Fingers
Dip Fish Fingers In Flour
Dip Fish Fingers In Flour
After Dipping Fish Fingers in Flour, Dip in Egg, and Finally in Crumbs
After Dipping Fish Fingers in Flour, Dip in Egg, and Finally in Crumbs
Fish Fingers Ready To Be Fried
Fish Fingers Ready To Be Fried
Fry Fish Fingers Until Golden
Fry Fish Fingers Until Golden
Caper and Lime Yoghurt Dip
Caper and Lime Yoghurt Dip
Delicious Homemade Fish Fingers
Delicious Homemade Fish Fingers

Lime and Coriander Chili Mussels

Lime and Coriander Chili Mussles
Lime and Coriander Chili Mussels
My Tasty Flavoured Butter
My Tasty Flavoured Butter
The Stuff That Friday Nights Are Made Of
The Stuff That Friday Nights Are Made Of

Last weekend I took a day off and had a long weekend in Schull, West Cork. While the weather wasn’t the best (of course it would rain on the day I took off), we still had a great time chilling out, eating, reading and watching movies. On Friday night we decided to make the most of the great fish shop on the main street and buy a big bag of mussels. We often get them when we’re down there as the fish is so fresh and only has a short journey of a couple hundred yards from the pier to the main street.

She Makes It So Appealing!
She Makes It So Appealing!

Mussels are extremely quick and easy to make, but a lot of people avoid making them as they perceive them to be awkward to prepare which couldn’t be further from the truth. I made and blogged Moules Marinere last year from Schull, but this time I decided to give it an oriental twist to warm and cheer us up with fresh chilli, lime juice and coriander. It worked really well and took no time at all to make.

We had chips with our mussels and ate them with the seasoned chili, lime and coriander butter we cooked the mussels in. It make sounds a bit strange having butter on your chips, but honestly if you try this you won’t regret it… Plus it means you don’t have to make a separate sauce, and who can say no to one less job in the kitchen?

Tips:

  • You will have a good bit of butter left over- I used a teaspoon of mine the next day on a piece of pan fried seabass, you could also use it as a seasoning on a steak or chicken breast. You could also use it in sandwiches, or on baked potatoes etc.
  • You will also have liquid left over the mussel pot, this would be the perfect base for a fishy soup, stew or chowder. You can freeze this if you don’t need it straight away.
Delicious Fresh Mussles With A Twist
Delicious Fresh Mussels With A Twist

Ingredients (Serves 2):

1 kg Mussels

1 glass white wine

Juice of 1 1/2 limes

2 cloves garlic

2 tbsp olive oil

Potatoes sliced into fingers (as many as you think you’ll eat, about 4-5 large potatoes- I used Maris Piper but Roosters work well too)

Coriander Butter:

75g Butter

1 large handful chopped coriander

Zest of 2 limes

1 red chilli deseeded and finely chopped

Juice of 1/2 lime

1.. Put the chopped potatoes in a large oven proof dish and coat with the olive oil. Put them in an oven at 190C stirring/shaking every 10 minutes to ensure cooked evenly. These will take about 40-50 minutes.

2.Scrub mussels removing any dirt. If any are open at this point, throw them out. (If any are closed after cooking, throw them out too).

3. Throw about 25g of the coriander butter into a large deep pot and add the garlic and let it simmer for a minute or two. Add the wine and let the alcohol cook off for 2 minutes. Add the juice of 1 lime and add in the mussels, put the lid on the pot. Stir every 30 seconds with a ladle. These will take only 2-3 minutes to cook, they are done when all the shells are open.

4.  Serve the mussels in a bowl with a few ladles of the juices. Squeeze the remaining juice of 1/2 lime over the chips and serve with a spoon of the coriander butter (I know it sounds so wrong, but really it’s not!)

Wash Your Mussles
Wash Your Mussels
These Look Ready
These Look Ready
Your Fresh and Zesty Butter Ingredients
Your Fresh and Zesty Butter Ingredients
Your Chips Are Ready For The Oven
Your Chips Are Ready For The Oven
Butter On Chips... Feels So Wrong... Tastes So Right....
Butter On Chips… Feels So Wrong… Tastes So Right….