Ingredients
- 2 skinless pollock or haddock fillets
- 1 egg
- 1 unwaxed lemon
- 2 tablespoons plain flour
- A few whole peppercorns
- Olive oil for frying
- Sea salt
- Black pepper
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Lemon Fish Fingers
Time: 20 minutes prep, 3 minutes cook
Servings: 2 Servings
Directions
- WASH - Wash the fish and pat dry with kitchen paper. Cut each fillet into 3 wide fingers.
- PREP - Break the egg into a bowl and beat lightly with a fork. Grate the zest from the lemon. Crush the peppercorns coarsely. Put the flour on to a plate and season it with a pinch of salt, add the lemon zest, peppercorns and mix together.
- COAT - Coat each piece of fish with flour, dusting off any excess. Dip the floured fish into the egg. Then roll the fish pieces into the flour mix again.
- FRY - Warm the vegetable oil in a frying pan. Add the fish fingers and fry for 3 minutes on each side.
- SERVE - Serve with lemon wedges
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Summary
Fast fish supper that's easy and good for you