Heheh... I was about to post this Chicken nuggets have been a big fave here, have been making my own burgers too... only thing left to eradicate is shop bought fish fingers
We've tried the annabel karmel sole ones, but to be honest they didn't work very well and the kids weren't keen. Need something more of a birds eye fish finger consistency while having more control over the ingredients....
Vegetable oil, for frying
1 pound whiting fillets
Freshly ground black pepper
1 cup corn flour
1 cup all-purpose flour
2 eggs, beaten with 2 tablespoons milk
2 lemons, halved
Tartar Sauce, recipe follows
Preheat the oil in a large cast iron or heavy bottom pot, over medium heat.
Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper.
Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely. Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and tartar sauce. Garnish with parsley.
Sorry we use eggs (when we didn't have any the 'batter' didn't stick)
cod or coley- I buy the frozen 6 in a pack that are cut in rectangles, defrost them cut into half.
Coat in flour (or cornflour for gluten free)
Coat in egg
Coat in crushed cornflakes (crushed to a consisitency you like)
Then put in the oven for 25 mins at about 200