Herby fish fingers

bbc good food dill fish fish fingers lemon lemon sole lemons pollack seafood sole

N/A

Source

Ingredients

50g crustless stale white bread

finely grated zest of a large lemon

2 tbsp each roughly chopped fresh dill , fresh chives and fresh parsley

500g skinless lemon sole fillets

2 tbsp seasoned flour

1 egg , beaten

vegetable oil , for shallow frying

Method

Pulse the bread to coarse crumbs in the food processor. Add the lemon zest, herbs and a pinch of salt, and pulse to make bright green, fine breadcrumbs.

Cut the lemon sole into thick strips, about 3 x 10cm. Dust each fish piece with the fl our, shake off any excess, then dip into the egg then the breadcrumbs. At this stage, they can be cooked straight away, kept in the fridge for a few hours, or frozen.

To serve, heat about 1cm of oil in a large frying pan. Once it’s nice and hot, fry the fish fingers a few at a time for 1-2 mins on each side. Drain on kitchen paper, and keep warm while you continue with the rest. When they are all cooked, serve straight away with the oven-roasted chips and tartare sauce.