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Crisp spiced fish fingers

Crisp spiced fish fingers

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Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Freezable (Can be frozen, uncooked)
Nutrition: per serving
NutrientUnit
kcal309
fat18g
saturates0g
carbs9g
sugars18g
fibre9g
protein30g
salt4.33g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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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Overall rating

Rating: 5 out of 5.3 ratings
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