- 1 x 2 kg side of salmon, skin off, pin-boned , from sustainable sources
- 2 large free-range eggs
- 2 teaspoon sweet smoked paprika
- 125g Crushed Cornflakes
Something as humble and everyday as a fish finger can be made even more nutritious if you make your own, and even better, you can go jumbo in size! We used salmon but, of course, white fish works well, too but it needs to be chunky!
Cut the fish into 10 x 120g portions. The nature of the shape of the salmon side means that they won’t be uniform in size, but that’s all part of their charm. I tend to cut the side lengthways about 3cm thick, then into chunks from that.
In a shallow bowl, whisk the eggs with the paprika and a pinch of sea salt and black pepper. Crush the Cornflakes, then tip into a tray/bowl. Coat each fish portion in the egg mixture, let any excess drip off, then turn in the Cornflake mixture until well coated all over. Transfer to a tray lined with greaseproof paper, layering them up between sheets of paper until they’re all coated. Cook right away or freeze.
To cook, place however many jumbo fish fingers you need on a roasting tray and cook in a preheated oven at 200°C/400°F/gas 6 (Mark 5 in the motorhome) for 15 minutes from fresh, or 20 minutes from frozen, or until golden.