Crisp spiced fish fingers
- Good Food team
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Serves 2
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 5 out of 5.3 ratingsRate
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Fish fingers aren't just for kids. Liven them up with Asian flavours for a grown-up treat
Freezable (Can be frozen, uncooked)
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Ingredients
Nutrition
Units:
MetricUS
-
300g chunky haddock
fillet
-
2 tsp cornflour
-
2 tsp polenta
-
3 tbsp sunflower oil
-
½ red chilli
finely sliced
-
12 basil leaves
torn, plus a few extra leaves to serve
-
3 tbsp soy sauce
-
juice ½ lime
plus lime wedges to serve
-
100g Thai fragrant rice
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Nutrition: per serving
- kcal309
- fat18g
- saturates0g
- carbs9g
- sugars18g
- fibre9g
- protein30g
- salt4.33g
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Method
-
step 1
Cut the fish into pieces approximately 5 x 10cm. Pat dry with some kitchen towel. Mix the cornflour and polenta on a plate and season with salt and pepper. Add the haddock and turn to coat in the mixture.
-
step 2
Heat 2 tbsp of the oil in a large frying pan and add the haddock fingers. Cook for 5-8 mins, turning occasionally. Remove from the pan and drain on kitchen paper. Keep warm.
-
step 3
Wipe out the pan with kitchen towel. Return to the heat and add the remaining oil. Add the chilli and cook for 1 min, then remove from the heat and add the basil, soy and lime juice.
-
step 4
Cook the rice for 10-12 mins, until tender. Drain well and serve with the haddock fingers, spicy sauce, lime wedges and a few basil leaves.
Recipe from Good Food magazine, July 2010
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A star rating of 5 out of 5.3 ratings
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