I’m so behind and out of kilter still after the holidays. I promise I will get better at posting regularly soon! This is something I’ve been meaning to post for a couple of weeks. I’ve wanted to try making them forever, and when I whipped out the salmon the other day and my son kicked off, I thought, let’s give it a whirl.
Finger messiness aside, these are really easy. You simply cut up the salmon into fish finger-y shapes (leaving a few smaller bits which I tossed in last and enjoyed as ‘chef’s perks’) then dunk, dunk dunk. First in egg, then flour, then panko.
Panko sounds a bit wanko doesn’t it? Like, alongside quinoa and brown rice syrup in terms of ‘middle class parent’ alerts going off left right and centre. But you can get it everywhere now (not SUUUURE about Aldi, I’ll check next time I go). What I mean to say is, it’s fairly mainstream nowadays. It’s what the Asian cooks use for Katsu chicken, and the like. Basically ready made breadcrumbs that aren’t those disgusting orange ones. If you can’t get out to buy your own panko – too busy at a pilates class, no doubt ; ) – then just whizz up bread and use that instead.
I served it with a very Dijon-y salad with loads of red onions in (can’t get enough red onion at the moment! Oh well, there are worse addictions to have), minted new pots and then pesto mayo. It was ruddy delicious.
Makes: more than enough for 4 people (2 plus each)
Takes: 5 mins prep + 10 mins cooking = about 10 mins
Ingredients:
- 4 salmon fillets, skinless if possible (if not then skin them yourself, see below)
- Few tablespoons of vegetable oil, for frying
- 2 eggs
- 4 tablespoons of flour
- 4 tablespoons of panko breadcrumbs
- Salt and pepper
Pesto mayo:
- 1 part pesto (shop bought is fine) plus 1 part mayo
- To skin salmon fillets: lay the salmon skin side down and with a sharp knife carefully insert it, with your hand on the salmon to create some pressure, as close to the skin as possible, starting at one side and finishing at the other.
- Trim the salmon into fish finger shapes. Don’t thrown the little off cuts – cook them last thing. Preheat a plate in the oven to pop the fish onto when cooked.
- When you are ready, heat a few tablespoons of oil in the pan and heat up until almost smoking. Test it’s ready with a few crumbs of panko.
- Season the fish fingers. Then dip the fish (on all sides) into egg, then flour, then panko – and pop in pan. Repeat this with a few at a time. Fry on one side for a few minutes, then turn. Keep warm on a preheated plate with kitchen towel on. Repeat until they are all done.
- Serve with new potatoes, salad and pesto mayo to dip!
