A good quality Fish Finger or Finger like Fillet?

Freiheit

Hi just wondering if anyone can recommend the above,ideally with a reasonable nutritional value,with reasonable quality fish?.

Gave up red meat a while back and struggling.

Alternatively any ideas on how to create my own fillet?

Danke

F:)

ElleEm

I have often made chicken goujons or fish fingers with homemade breadcrumbs.
I dip the fish/ chicken in flour, then egg, then a mixture of breadcrumbs, seasoning and any herbs that I fancy. Sometimes I use any brown/ herb bread I have left over as it adds a whole new flavour. I remember once putting a bit of taco seasoning in the breadcrumbs and it was gorgeous. If you shallow fry them for a couple of mins to make the outside crispy, then whack it in a pre- heated oven for 15- 20 mins. Alternatively, if you have a George Foreman grill, you could avoid the frying altogether. Depending on the size of the cuts of fish, they could be cooked in around 5 mins. I prefer using any white fish for this, but salmon could work too.

Freiheit

That sounds great Em, will definitely try that soon,may get a white fish at the market saturday and give it a go. Any ideas for herbs I could add or a good 'mixed herb' product I could buy?:)

aidan24326

OP I would second what ElleEm said. It's relatively easy to make your own fish fingers/goujons and they will be so much nicer. Any firm meaty fish will do - cod, haddock, hake etc

In terms of herbs there's really no right or wrong answer to that one. Dill and parsley obviously go with fish but I like a bit of oregano myself, it's very much a matter of personal taste. The joy of making your own breadcrumbs is you can add absolutely any seasoning you want. Great way to use up stale bread aswell (personally I will throw leftover crusty bread in the freezer and use it later for making breadcrumbs and croutons).

ElleEm

Dill and parsley are great in breadcrumbs, and you could grate in a little lemon zest.
I like spring onions with fish so I often chop up a bit of that finely in breadcrumbs.
Fishcakes/ burgers can be made with similar flavours. With the fishcakes I would add some mashed potatoes, chilli, lemon juice and spring onion then coat it in breadcrumbs. Gorgeous with salmon.

Bateman

I get smoked coley in Kish Fish in Smithfield all the time and it's great for this (battering and frying) as it is nice and firm/chunky and doesn't break up. Not expensive either.

rubadub

This is birds eyes ones

Cod Fillet (58%),Breadcrumb ,Batter ,Vegetable Oil ,Breadcrumb: Wheat Flour, Water, Paprika, Salt, Yeast, Turmeric ,Batter: Water, Wheat Flour, Potato Starch, Salt

Youngs

Alaska Pollock Fillet (58%),Coating (Wheat Flour, Water, Potato Starch, Wheat Starch, Salt, Yeast, Turmeric, Colours: Paprika Extract, Curcumin) ,Sunflower Oil

note paprika & turmeric, this must be the colour in the crumb.

It would be a lot harder to try and make finger shapes of course, so I would stick with burgers

aidan24326

Bateman wrote: »

I get smoked coley in Kish Fish in Smithfield all the time and it's great for this (battering and frying) as it is nice and firm/chunky and doesn't break up. Not expensive either.

Smoked Coley can have quite a strong smokey flavour though and wouldn't be to everyone's taste.

rubadub wrote: »

It would be a lot harder to try and make finger shapes of course, so I would stick with burgers

Goujons are easier than making fish burgers, which would require you to mince the fish or at least chop it up very fine.