© J Sainsbury plc 2020
Crunchy fish fingers
It's the polenta coating that gives these fish fingers such a great crunch
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Ready in 35 minutes
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Cooking time 20 minutes
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Prep time 15 minutes
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Serves 3
Ingredients
- 300 g white fish fillet such as coley, pollack or gurnard
- Juice of ½ lemon
- 50 g polenta
- 50 g fresh breadcrumbs
- 1 tbsp fresh chives, finely chopped
- 1 medium free-range egg, lightly beaten
- 1 tbsp olive oil
- 650 g mashed potato
- 200 g frozen peas, cooked
- 325 g tin sweetcorn, drained and rinsed
Method
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1
Preheat the oven to 200°C, fan 180°C, gas 6. Line a baking sheet with baking parchment. Cut the fish into 10 pieces measuring about 8-9cm in length and 3cm wide. Squeeze the lemon juice over the fish pieces.
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2
Put the polenta, breadcrumbs and chives on a large flat plate. Put the beaten egg in a shallow bowl. Dip the fish in the egg, then turn several times in the polenta and breadcrumb mixture to coat. Repeat with all the pieces of fish.
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3
Place the crumbed fish on the lined baking tray and drizzle with the olive oil. Bake for 15 minutes, turning halfway through, until crunchy and golden brown.
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4
Serve with mashed potato, cooked peas and sweetcorn.
