Course Brunch, Light Bites, Light Dinner, Main Course, Supper
Cuisine British
Servings 10people
Ingredients
560gsalmon fillets2 packs
250gbreadcrumbs
100gcornflour
2eggsbeaten
4tbspsunflower oil
1lemon
sea salt and black pepperto taste
mayonnaiseto serve
Instructions
Prepare salmon by slicing into strips.
Combine the cornflour with 1 teaspoon each of salt and black pepper in a bowl. Put the breadcrumbs in one bowl and the beaten egg in another.
Coat a salmon finger in the flour, then dip it into the beaten egg. Finally, roll it in the breadcrumbs until evenly covered on all sides. Set aside on a plate while you repeat with the remaining salmon fingers.
Heat the sunflower oil in a frying pan over a medium heat. Add the salmon fingers and fry for 2–3 minutes on each side in batches until crisp, golden and cooked through. Remove from the heat, drain on kitchen paper, sprinkle with sea salt and serve immediately with the green beans, lemon wedges and mayonnaise to dunk the fingers into.
Notes
For adults, make a chunky fish finger sandwich with a fresh white bloomer.