Churros De Pescado Fried Fish Fingers Recipes

CHURROS DE PESCADO (FRIED FISH FINGERS)

Steps:

• In a large bowl, combine garlic, parsley, beer, flour, baking powder, saffron and salt with a whisk until well blended, and there are no lumps.
• Heat sunflower oil to medium high heat in a deep frying pan.
• Dip pieces of fish in batter and fry until golden, (about 2-4 minutes each side, depending on the thickness of the fillet) turning once.
• Drain on paper towels and serve with garlic mayo and lemon wedges.

HERBED FISH FINGERS WITH LEMON AND CAPER DIP

Steps:

• Preheat the oven to 350°F
• In a food processor, blitz the bread to coarse crumbs. Add the lemon zest, herbs and a pinch of salt, and pulse to bright green, fine breadcrumbs.
• Cut the fish into 1 1/2in x 4in strips (any trimmings can be kept for a fish pie).
• Dust each strip with flour, shaking off any excess, then dip into the beaten egg and coat in the breadcrumbs.
• The strips can now be kept in the fridge for up to 4 hours to firm up, but this is not essential.
• Heat 1 tbsp oil in a large frying pan until hot and fry the fish fingers a few at a time for 1-2 minutes on each side.
• Keep each batch warm on absorbent paper until all of the fish fingers are cooked.
• For the dip, mix all the ingredients together and season with salt and pepper.
• For the wedges, cut the potatoes into wedges, about 6-8 per potato, then toss in a bowl with the oil and paprika.
• Spread the wedges out in a single layer on a large non-stick baking tray. Roast in the oven for about 40-50 minutes, depending on their size, turning occasionally until golden brown and crisp. When cooked, season with flakes of sea salt.
• Serve the fish fingers with the lemon and caper dip and the crisp potato wedges on the side.

CURRIED FISH FINGERS

Steps:

• Cut the fish fillets lengthwise into 3/4" (2cm) strips, then crosswise into fingers. Cut crosswise with the knife at an angle so the fingers taper at each end.
• Mix the seasoning with the water, then add the egg.
• Coat fingers with flour then egg mixture then breadcrumbs for a thick coating.
• For a thinner coater just dip in egg mixture and then breadcrumbs.
• Stand coated on a rack for 15-30 minutes if desired for the coating to firm.
• Cook the fingers in 1/4" (5mm) of oil in a hot pan for 2-3 mins, turning once, until the coating is golden brown.
• Drain and serve with wedges of lemon if desired.

FISH FINGERS

Steps:

• Fish Fingers:.
• Preheat oven to 350F/180°C.
• Cut fish fillets into 1-inch wide strips.
• In a bowl combine flour with half of the salt and pepper and place in a shallow dish.
• Beat eggs and place in a shallow dish.
• Combine potato flakes, remaining salt, dill, lemon rind and cayenne and place in a shallow dish.
• Dredge fish in seasoned flour and shake off excess; dip into eggs; press into potato flakes.
• Line a baking sheet with foil and brush with melted butter. Place fish on baking sheet; turn fish and brush with butter. Bake in oven for 8 - 10 minutes, or until golden on bottom; turn and continue to bake for 8-10 minutes, or until fish flakes easily and is golden brown.
• Serve with lemon wedges and tartar sauce.