Friday,21 September, 2018
Current issue | Issue 1264, (1 - 7 October 2015)
Friday,21 September, 2018
Issue 1264, (1 - 7 October 2015)

Ahram Weekly

Fish Fingers

Yields approximately 20-30 pieces


500 gm fish fillets (coarsely minced; processed once)

1 whole egg

1 extra whole egg (beaten)

100 ml pouring cream

1/2 cup plain flour

1 tsp finely grated lemon zest

1/2 tsp garlic powder

1 tsp each: parsley and dill leaves (chopped)

1 tbsp sesame seeds

2 tbsp Parmesan cheese (finely grated)

120 gm fine breadcrumbs

Vegetable oil for deep frying

Salt + pepper + thyme + paprika + fish seasoning


In a large bowl, add minced fish, whole egg, half quantity of cream, lemon zest, garlic powder, parsley, dill, cheese, all seasoning and breadcrumbs; enough only until mixture is just firm yet still soft.  Mix well by hand until all ingredients are well blended.  Form into fingers as illustrated.  Place remaining (or extra) breadcrumbs in another bowl.  Add sesame seeds and mix well with breadcrumbs.  Prepare beaten egg, mixed with remaining cream, in a second bowl.  Place flour into a third bowl.  Roll each fish finger into flour, then into egg and cream mixture, then finally into mixture of breadcrumbs and sesame seeds.  Heat a large frying pan on high.  Add vegetable oil and lower heat to medium.  Gently add fish fingers; in one layer, to fry.  When golden on all sides, remove with a slotted spatula and place over kitchen paper towels, placed on a wide dish.  Serve hot with a vegetable salad, tehine dip and fried potato wedges.

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