Fish finger butties
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- 1 large Asda White Baguette
- 1 lemon
- Good pinch of cayenne
- 25g Parmesan, grated
- 1 large egg
- 2 tbsp olive oil
- 250g skinned cod fillet (or cod loin)
- 3 tbsp plain flour
- 2 level tsp sesame seeds
- Salad leaves, to serve
- Tomato ketchup, to serve
Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Cut an 8cm piece off the baguette, break into small pieces and put in a processor.
Grate the zest of half the lemon into the processor.
Add the cayenne and whizz until you have fine crumbs. Transfer to a shallow dish and add the Parmesan, stirring until evenly mixed.
Lightly beat the egg with the olive oil and put in another shallow dish.
Cut the fish into 4 even-sized chunky fingers. Put the flour on a plate and coat the fish in flour, one piece at a time, shaking off any excess.
Coat the fish in the egg mixture and then the crumb mixture, patting the crumbs on firmly. Put on a baking tray.
Repeat with the remaining fish and place on the baking tray, making sure you leave a gap between each piece. You may have some crumbs left over.
Sprinkle on the sesame seeds, then cook in the oven for 15-20 minutes.
Cut 4 pieces from the baguette to the same length as the fish fingers. Split in half and fill with the salad leaves, fish fingers and ketchup.