The Anonymous Widower

Lindsey Bareham’s Upmarket Fish Fingers

This is part of one of Lindsey Bareham ‘s recipes in The Times on Friday.

She suggests.

1. Taking sole fish fillets and cutting them in half lengthways and patting them dry on kitchen paper.
2. Smear one side with mustard.
3. Put some flour on a plate, whisk an egg in a shallow bowl and make some fresh breadcrumbs from bread without crusts.
4. Dip the fillets into the flour, shaking off the excess, swipe through the egg and then press into the breadcrumbs.
5. Layout on a plate, cover with cling film and chill until required.

I think I’ll try that sometime. Here’s the full recipe.

June 18, 2011 - Posted by AnonW | Food | Coeliac/Gluten-Free, Fish, Lindsey Bareham, Recipe