Choose a good quality fish for these homemade fish fingers and you'll be amazed at the difference between them and the frozen kind.
450g firm white fish fillets, skinned
2 tablespoons plain flour
1/4 teaspoon cayenne pepper
salt and freshly ground black pepper
1 large egg, beaten
1 cup fine, fresh white breadcrumbs
1 1/2 tablespoons sesame seeds
25g butter, melted
LEMON AND CAPER DIP
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1 tablespoon bottled capers, drained and chopped
finely grated zest and juice of 1/2 lemon
wedges of lemon
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Directions Preparation:25min › Cook:15min › Extra time:35min › Ready in:1hour15min
Cut the fish fillets across their width into thick, finger-like strips that are about 2cm wide.
In a shallow bowl, mix together the flour and cayenne with some salt and pepper to season.
Put the egg in another bowl. Mix the breadcrumbs with the sesame seeds in a third bowl or on a plate.
Toss the fish in the seasoned flour mixture, then dip each piece first in the beaten egg and then in the breadcrumbs. Place on a non-stick baking tray and chill for 30 minutes until required. Preheat the oven to 220 degrees C.
To make the dip, mix together the mayonnaise, mustard, capers, lemon zest and juice. Season, then cover and chill.
Bake the fish fingers for 10 minutes, turning halfway through cooking. Brush with the melted butter and return to the oven for a further 5 minutes until golden and crispy. Serve while hot with the Lemon and Caper Dip and lemon wedges.