Now, before you say my fish fingers are a little messy and that I haven’t coated them very evenly I want to say that I didn’t actually make the fish fingers. No no, it’s not just an excuse because they are not quite as pretty as they could be. I’m actually rather proud of them even though I didn’t make them.
Well, I got out three bowls, one with flour in, one with egg and one with breadcrumbs and dukkah. I lined them up and put a baking tray next to the last one. I demonstrated and then I let Little Miss Spice do all the rest
She seemed to think it was a race – dipping each one in each bowl as quickly as possible and then throwing them on the baking tray. She was like a little whirlwind but she was at least doing exactly what I’d shown her. I have never seen anyone coat fish fingers quite so quickly. It would have taken me far longer, although admittedly they might have looked a little neater! however as she’s just turned 2.5 I think they are rather good.
You could of course adapt these to use any dried herbs or spices and if you make them as quickly a Little Miss Spice did, then they are almost as quick to get on the table as ready-made fish fingers.
Ingredients – Serves 2
300g cod loin
3 tbsp plain flour
1 tsp cayenne pepper
1 egg, beaten
4 tbsp breadcrumbs
2 tsp dukkah
How to Make Cod and Dukkah Fish Fingers
1. Slice the cod into strips about 2cm wide.
2. Get three bowls ready to coat the fish in breadcrumbs. In the first bowl mix the flour and the cayenne. In the next bowl put the egg. In the last bowl put the breadcrumbs and dukkah. Lightly oil a baking tray too.
3. Roll the fish fingers in the flour, then dip them in the egg and finally roll them in the breadcrumbs. Put them on the baking tray.
4. Bake the fish fingers in the oven at 200c for 15 minutes.
5. Serve with a squeeze of lemon.