[image: Soba Noodle Soup with Chicken and Bok Choy] While comfort cooking and speed don’t usually coexist, this mildly spicy soup is an exception to the r...
Wednesday, 2 March 2011
Firm white fish. I use cod loin
A few ounces of breadcrumbs
A little seasoned flour
1 or 2 beaten eggs depending on how many fish fingers you are making.
Oil to fry
Dry the fish and cut into fingers.
Lightly cover them in the seasoned flour and shake off the excess.
Dip them in the beaten egg and then the bread crumbs.
Dip them in the egg again and then the breadcrumbs again.
Fry in hot oil until golden, a few minutes.
Now wonder why you bother buying the frozen ones.
Serve with chips mushy peas and grilled/fried tomatoes