Panko-crumbed fish fingers with feta, chervil and lemon
( SERVES 12 )

Viva 1/12/2010

see more recipes by
Amanda Laird

Your
Rating:

Ratings: No ratings yet

(You can click on ingredients to see more related recipes)

Quarter and boil the potatoes in salted water until soft, drain then mash.
Heat a little butter and olive oil together in a pan and cook the fish over a medium heat until just cooked.
Let cool then flake into small pieces. In a bowl, combine the potato, fish, lemon, feta, chervil and seasoning.
Using wet hands, shape into small fingers.
Set up two plates and one bowl. Cover one plate with seasoned flour and the second with panko crumbs.
Whisk the eggs and milk in a bowl and season. Dip the fish fingers firstly into the flour, then the egg followed by the crumbs.
Heat a large fry pan and cover with a film of olive oil. Cook the fingers in batches turning often until golden and crispy on all sides.
Serve hot with a tomato chutney or sauce to dip into and a squeeze of lemon.

Wine Match

$ VIEW DEAL