I have made these fish fingers before and decided to revamp the recipe a bit with a new photo and enthusiasm. I made these with salmon but you could use any type of fish. I'd like to stress that the reason I like making these isn't just because I like to make everything home-made, but more because I can't stand the thought of how vile leftover fish bits reformed into a perfect little square or rectangle can be. Sure there is some fish fingers that are decent, but if you can cut out some processed items you might be better off. We all know that things made at home just taste better. Sometimes people stray from making things at home because it sounds too difficult or they can't be bothered. This dish from start to finish was 40 minutes tops! Of course I'm a massive multi-tasker and completely organized so I bet that shaved five minutes off the time but it was totally worth it, and I am totally excited that my old recipe was just as good as I thought it would be! This serves two, as I always cook for two but can be easily doubled or trippled.
200g boneless skinless salmon
20g finely grated parmesan cheese
2 egg whites
Salt and Pepper
parsley and dill (optional)
Preheat oven to 200C.
Get three bowls/plates out.
One with flour, salt, pepper and herbs.
One with breadcrumbs, herbs and parmesan.
One with egg whites, beaten until lightly fluffy.
Cut the salmon into 8-10 1in strips.
Coat a few at a time in the flour, then into the egg, then into the breadcrumbs and place on a lined baking tray.
Continue until you've used all of your fish.
Bake for 30 minutes or until golden brown.
For The Light Tartar:
3 tbsp. Lighter than Light Mayo
squeeze of lemon juice
1 tbsp. capers
1 tbsp. chopped gerkins
Mix together, seasoning to taste and voila!