© J Sainsbury plc 2020
Salmon fish fingers with harissa crumb
Make these salmon fish fingers using ciabatta breadcrumbs and spicy harissa paste for a delicious Middle Eastern flavour. Serve with a side salad for an easy lunch
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Ready in 35 minutes, plus chilling time
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Cooking time 15 minues
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Prep time 20 minutes
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Makes 10 fish fingers
Ingredients
- 200g stonebaked ciabatta
- 28g pack flat-leaf parsley, finely chopped
- 2 tbsp harissa paste
- ½ lemon, juiced and zested
- 4 tbsp plain flour
- 1 egg, lightly beaten
- 1 side of salmon, skin removed and cut into fingers
- 150g light mayonnaise, to serve
Method
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1
Preheat the oven to 200°C/fan 180°C/gas mark 6. Cut the ciabatta into rough pieces and place in a food processor. Blitz until you have course textured breadcrumbs. Transfer to a bowl and add the flat-leaf parsley, harissa and lemon zest. Stir well so all the crumbs are evenly coated with the harissa paste.
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2
Place the flour and breadcrumbs on two separate plates, and the egg in a shallow bowl. Dip each piece of salmon first in the flour, then in the egg, and finally the breadcrumbs, turning continuously until the whole finger is well coated. Transfer to a lined baking tray and repeat with the rest of the fillets. Chill the fingers for 15-20 minutes to firm up, then bake for 12-15 minutes, until crispy.
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3
Meanwhile, mix together the mayo and lemon juice and season with black pepper. Serve the fish fingers with the mayo on the side.
