Spooky 'witch' fish fingers recipe
Pick 'witch' white fish you prefer and get cooking. Serve as part of a Halloween spread, or with oven-baked wedges or mashed potatoes, and baked beans or peas to make a meal of it.
As an alternative to ketchup, try homemade tomato sauce or salsa.
Ingredients
- 300 g white fish (your choice), cut into finger-sized pieces
- 1 tbsp rapeseed or vegetable oil, plus extra to grease
- 3 tbsp plain flour
- 1 large egg, beaten
- 50 g breadcrumbs
- 1 large tomato, skin only, cut into fingernail shapes
- 10.6 oz white fish (your choice), cut into finger-sized pieces
- 1 tbsp rapeseed or vegetable oil, plus extra to grease
- 3 tbsp plain flour
- 1 large egg, beaten
- 1.8 oz breadcrumbs
- 1 large tomato, skin only, cut into fingernail shapes
- 10.6 oz white fish (your choice), cut into finger-sized pieces
- 1 tbsp rapeseed or vegetable oil, plus extra to grease
- 3 tbsp plain flour
- 1 large egg, beaten
- 1.8 oz breadcrumbs
- 1 large tomato, skin only, cut into fingernail shapes
- 4 tbsp tomato ketchup
- 1 handful lettuce leaves
- 4 tbsp tomato ketchup
- 1 handful lettuce leaves
- 4 tbsp tomato ketchup
- 1 handful lettuce leaves
Details
- Cuisine: English
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200ºC/fan 180ºC/gas mark 6. Lightly grease a large baking tray with oil.
- Season the flour with a little salt and pepper and place in a wide, shallow bowl. Place the egg and breadcrumbs in separate bowls.
- Working in batches, coat the fish strips in the seasoned flour, then in the beaten egg and finally the breadcrumbs.
- Arrange the fish fingers in a single layer on the baking tray. Drizzle with the 1 tbsp of oil and bake for about 10 minutes, turning over halfway until the fish is firm and cooked through.
- Serve immediately, topped with a piece of tomato skin at the end of each finger to make a nail, and served with the tomato ketchup and the lettuce.
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