Lemon fish fingers recipe Lemon fish fingers recipe 2
  • Serves: 2
  • Time: 20 mins
  • Rating:
    Rated by 1 member

Wash the fish and pat dry with kitchen paper. Cut each fillet into 3 wide fingers.

Break the egg into a bowl and beat lightly with a fork.

Grate the zest from the lemon. Crush the peppercorns coarsely. Put the flour on to a plate and season it with a pinch of salt, add the lemon zest, peppercorns and mix together.

Coat each piece of fish with flour, dusting off any excess. Dip the floured fish into the egg. Then roll the fish pieces into the flour mix again.

4. FRY
Warm the oil in a frying pan. Add the fish fingers and fry for 3 minutes on each side.

Serve with lemon wedges.

Notes from the cook

  • A fast fish dish that's easy and good for you.

  • Freeze these fish fingers at the end of stage 3 for up to 2 months. They can be grilled straight from frozen. Grill under a hot grill for 5-7 minutes on each side until golden.

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