INGREDIENTS
500 gram fillets of white fish, partially thawed
2 tbsp grated parmesan cheese
2 eggs
150 gram breadcrumbs
1 tsp grated lemon peel
1 tbsp chopped fresh parsley
½ tsp dried thyme
½ tsp paprika
¼ tsp garlic salt
150 ml double cream
100 ml plain flour
100 ml vegetable oil
Freshly ground pepper
Salt to taste

METHOD

First of all prepare the fillets cut the cod fillets into strips and set it aside. Then make the coating and place the breadcrumbs in a bowl then season with some pepper and salt. Now add the parsley, parmesan cheese, garlic salt, lemon peel, paprika and thyme and mix them well. Now beat the eggs in a separate bowl and pour the eggs into the cream and mix them together with the help of fork.

Now prepare the flour, put the flour in a bowl ready to coat the fish. Coat the fish lightly dust the fillets in the flour then dip them into the eggs and cream mixture and finally coat it with the breadcrumb mixture.

Fry the fingers. Now you have your fish fingers ready now take a frying pan and heat up the vegetable oil over a moderate heat. When hot place the fingers in the pan. Turn them over and cook until the fish flakes easily and the breadcrumbs are a golden brown.

Now drain the fingers and take them out with a slotted spoon and place on kitchen paper to drain off any excess oil.

Now Finger Fish is ready. Serve up place on plates and serve with lemon wedges and chips.