You know when you write up a whole recipe, then the internet gremlins get to work over the weekend and delete it all? Yes, that.
Ah well, I’ve blown my nose, wiped my tears, and here’s my second attempt at telling you all about our spooky Halloween fishy supper.
You will need:
500g firm, white fish
250g breadcrumbs (this was a bit much actually, 200g would be fine)
80g finely grated Parmesan cheese
300g fresh parsley
Salt and pepper
200g plain flour
1 large egg
Splash of milk
So whizz up a couple of slices of bread in the food processor, then add in the Parmesan and parsley (I whizzed it all together and it was fine). Season generously.
Now, you need to assemble your eggy wash department. Grab three bowls, and in the first one put the flour, in the next the egg and splash of milk and in the third, the breadcrumbs.
Get your production line rolling by slicing the fish into nice fat fingers, then placing them into the flour, then the eggy wash, and finally the breadcrumbs. Arrange them on a buttered (or non stick) baking tray, and bake at 180/gas 4 for around 10 to 15 minutes (you don’t want to overcook the fish – it needs to stay lovely and moist).
For suitable Halloween spookiness, I served my ‘severed fingers’ with olive tapenade (I let it down with a little olive oil) but I’ll be honest, it didn’t go down well. It would be much better with a quick homemade tartare sauce made with mayo, a squeeze of lemon and some chopped capers.
And the verdict? Gorgeous. Everyone loved the fish fingers and they were quick and easy to make, with soft, delicate fish and a lovely savoury crust. Yum!