Makes 12
2 medium agria potatoes, peeled
Butter
Olive oil
250g fish, I used gurnard
2 tsp lemon zest
60g feta
2 Tbs chervil, chopped
Salt and freshly ground black pepper
Plain flour
Panko crumbs
2 eggs
1/2 cup milk
Light olive oil
Tomato chutney and lemon to serve
1 Quarter and boil the potatoes in salted water until soft, drain then mash. Heat a little butter and olive oil together in a pan and cook the fish over a medium heat until just cooked. Let cool then flake into small pieces. In a bowl, combine the potato, fish, lemon, feta, chervil and seasoning. Using wet hands, shape into small fingers.
2 Set up two plates and one bowl. Cover one plate with seasoned flour and the second with panko crumbs. Whisk the eggs and milk in a bowl and season. Dip the fish fingers firstly into the flour, then the egg followed by the crumbs.
3 Heat a large fry pan and cover with a film of olive oil. Cook the fingers in batches turning often until golden and crispy on all sides. Serve hot with a tomato chutney or sauce to dip into and a squeeze of lemon.
AdvertisementAdvertise with NZME.
Latest from Lifestyle
Does this TikTok freezing hack make your bread healthier?
Several recent TikToks have claimed that freezing bread actually makes it better for you.