Crisp spiced fish fingers

Crisp spiced fish fingers

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

Fish fingers aren't just for kids. Liven them up with Asian flavours for a grown-up treat

Nutrition and extra info

Additional info

  • Can be frozen, uncooked
Nutrition info

Nutrition per serving

kcalories
309
protein
30g
carbs
9g
fat
18g
saturates
0g
fibre
9g
sugar
18g
salt
4.33g

Ingredients

  • 300g chunky haddock fillet
  • 2 tsp cornflour
  • 2 tsp polenta
  • 3 tbsp sunflower oil
  • ½ red chilli, finely sliced
  • 12 basil leaves, torn, plus a few extra leaves to serve
  • 3 tbsp soy sauce
  • juice ½ lime, plus lime wedges to serve
  • 100g Thai fragrant rice

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Method

  1. Cut the fish into pieces approximately 5 x 10cm. Pat dry with some kitchen towel. Mix the cornflour and polenta on a plate and season with salt and pepper. Add the haddock and turn to coat in the mixture.
  2. Heat 2 tbsp of the oil in a large frying pan and add the haddock fingers. Cook for 5-8 mins, turning occasionally. Remove from the pan and drain on kitchen paper. Keep warm.
  3. Wipe out the pan with kitchen towel. Return to the heat and add the remaining oil. Add the chilli and cook for 1 min, then remove from the heat and add the basil, soy and lime juice.
  4. Cook the rice for 10-12 mins, until tender. Drain well and serve with the haddock fingers, spicy sauce, lime wedges and a few basil leaves.

Recipe from Good Food magazine, July 2010

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Comments

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sarapb67's picture
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Cooked this tonight. Hadn't used polenta before and we loved the crispy coating. In fact, my daughter raved about the fish. I agree with the last review that this would be great with a green vegetable and sweet chilli sauce instead or as well as the sauce in the recipe. Quick and easy - really good midweek meal. Will definitely cook again.

birdline's picture

could these be oven baked for a healthier dish?

ziggy1's picture

Hi
This was served for a family of 6 using frozen haddock. Absolute winner, children loved it. Felt healthy eating it!

libby0's picture
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I used basa (because it was really cheap, frozen and sustainable).

This was delicious. The polenta made the fish really crispy with much less effort than batter or breadcrumbs. I found it hard to find polenta, I had to go to a different supermarket.

I gave the children Ketchup with theirs, we liked the dipping sauce but may use sweet chilli sauce next time.

I served it with pak choi.

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