richard OK, so it looks as if this particular fish had its fingers variously crushed in a freak piscine industrial accident, but they are tasty nevertheless. Tastier than Cap’n Birdseye’s even.
Preparation time: 10 minutes
Cooking time: 10 minutes
Skill level: easy
Ingredients
- skinless bass fillets (or other firm white fish)
- 1 egg – beaten
- plain flour
- bread crumbs
- olive oil
- s & p
Remove any stray bones from the fillets and cut into ‘fingers’.
Prepare three plates – one with seasoned flour, one with beaten egg and one with bread crumbs.
Make your fish fingers by first rolling in the flour, then the egg and finally coating in bread crumbs.
Heat a small amount of olive oil in a heavy frying pan and cook the fish for a few minutes on either side.
Serve (we had mashed potato and buttered leeks).
Verdict: A superior fish finger. Herr Leitch chased the last bread crumb around the plate.
Drink: A variety of interesting German lagers and a bottle or two of El Coto.
Entertainment: Some judiciously chosen Miles Davis beamed via iPod speaker into the kitchen. The absence of vinyl crackle was noted by the aforementioned crumb chaser.
Post-dinner entertainment: It was New Year’s Eve and Yumblog celebrated in the cold along the Strasse des 17 Juni along with thousands of Germans and we learned that setting off fireworks in the street is perfectly acceptable behaviour for all. Sekt and Prosecco are the Silvester drinks of choice. But most importantly, having danced to Showaddywaddy, Racey and various German soft rock bands, it was confirmed that partying in the street when it’s minus ten is a massive laugh.
Sounds amazing! I do a similar dish except I mix 1 crushed dried chilli through the breadcrumbs for a lovely tingle on the pallet on the way down, served with wasabi mayonnaise and a slice of lime.
It makes the lager that bit more enjoyable. My lager of choice for this tasty treat would be Asahi.(Japanese)
Do you have an area of the website where recepies and ideas can be submitted?
Au the best’
Scott