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• 115g Chopped fresh parsley or dried (2 teaspoons) • 1/2 tsp Smoked or Sweet Paprika • 1 pinch Salt
• 1 pinch Ground black pepper
• 85g Plain Flour (omit if diet gluten free) • 1 Large Egg
A fresh
twist on an old favourite,
which is quick and easy to prepare
• 150g Scottish White Fish • 50ml Scottish Rapeseed Oil • 1 Lemon (cut into wedges for garnish)
• Total time for preparation 30 mins, Cooking 10 mins METHOD
1. Place the breadcrumbs, Parmesan cheese, chopped parsley and paprika in a bowl, season with salt and black pepper and mix thoroughly.
2. Place the fl our into a bowl. In another bowl whisk the egg. 3. Slice the fi sh into fi sh fi nger shapes (approximately 8cm long x 2 cm wide)
4. Cover each fi sh fi nger with fl our, dip into the egg, then roll in the breadcrumbs and coat completely. Chill until ready to cook. 5. To cook, pan fry or bake in the oven
To shallow fry: place rapeseed oil in a frying pan. Heat the oil until sizzling when fi sh is added. Fry for 1 -2 minutes each side or until golden crisp. Drain on kitchen paper.
To oven bake: heat the oven to 210ºC and place the fi sh fi ngers on a lightly greased baking tray. Bake for 7 – 10 minutes until golden in colour.