The FiFi Report 062

Salmon Fish Fingers
Here’s the scoop on making your own fish fingers. The trick is to use couscous as the crust and do lots of sprinkling of fresh herbs. Do I have to say it’s so easy and you can whip it up in no time?

You need for 4

6 Salmon fillets
100g couscous
a couple of crushed garlics
Zest of a lemon
1 teasp of cumin, coriander, ginger and paprika
2 eggs beaten lightly (or it will hurt)
a sprinkling of flour for dusting
chives and mint for a bit of accessorizing
Some oil for frying
Butter for naughty frying and 1 tabs of whole grain mustard
Some gorgeous fresh asparagus or beans too.

·Cook the couscous ( and if you don’t know how to do that, can you please just google it and follow the instructions) Thank you.
·Then spread it on a baking tray and pop it in the oven for a couple of minutes to dry it out so it’s like bread crumbs.
·Come on, it won’t take a sec and it’s worth it. I promise.
·When it’s nice and dry and maybe a bit crispy you can
Mix the garlic, lemon zest, spices and a bit of salt and pepper all through the couscous
·Now time for a dip little fish! Get out 3 different bowls and dip the fish fillets in the flour, then the egg, then in the couscous so it sticks to it.
·You can even pat on a bit extra if you like, getting your fingers into it
·Now pop the fillets on a plate and into the fridge for a chillout session for about 5 mins or so.
·Mmm think you need one too, so pour a drink and perhaps pop on the water for a bit of blanching of the green vegetables
·Heat the oil a pan and fry the fish till it’s gorgeous and tanned and cooked to your perfection.
·Drain on paper so it’s not too oily.
·Those green vegetable should be blanched in a minute, so slice up the salmon into thick fish fingers chunks. How clever is that?
·Drain the vegetables and then if you want to be really snazzy, stir fry them with butter and mustard and sprinkle over the chives and mint.
·Serve with the vegetables arranged with aplomb on top of the fish fingers.
Restaurant quality!