Fish fingers are a family favourite and for a good reason. This mouthwatering recipe makes up to 16 fingers, so there’s plenty to share. Fearne says: “Fish fingers were most definitely a staple when I was growing up, but the homemade version will always taste so much better than shop-bought – and you know exactly what’s going in them. You can make these with chicken or firm tofu in the same way, depending on your preference, and enjoy them with the whole family.”
- 300g green beans
- 1 tbsp extra virgin olive oil
- 100g cornflour
- 250g spelt or gluten-free breadcrumbs
- 500g boneless salmon fillets, skin removed and cut into 162 x 7cm fingers
- 2 eggs, beaten
- 4 tbsp sunflower oil
- 1 lemon, cut into wedges
- sea salt
- freshly ground black pepper
- Mayonnaise, to serve
Bring a saucepan of salted water to the boil, add the green beans and cook for 3–4 minutes, until they are cooked but retain a little bite. Drain, toss with the olive oil and season with salt and pepper. Keep warm.
Combine the cornflour with 1 teaspoon each of salt and black pepper in a bowl. Put the breadcrumbs in a separate bowl. Coat a salmon finger in the flour, then dip it into the beaten egg and finally roll it in the breadcrumbs until evenly covered on all sides. Set aside on a plate while you repeat with the remaining salmon fingers.
Heat the sunflower oil in a frying pan over a medium heat. Add the salmon fingers and fry for 2–3 minutes on each side, in batches if necessary, until crisp, golden and cooked through.
Remove from the heat, drain on kitchen paper, sprinkle with sea salt and serve immediately with the green beans, lemon wedges and mayonnaise to dunk the fingers into.
Top tip for making Fearne Cotton’s salmon fish fingers and green beans
You could use other fish for these too if your family don't like salmon - cod or haddock would work well.