Eggy fish fingers
Quicker, easier and much less messy than classic crumb-coated fish, egg-only fish fingers are a revelation. The egg cooks to a golden coating, somewhere between tender and crisp, which holds all the fish’s succulent juices inside.
500g white fish fillets, such as pollack, coley or sustainably caught haddock, skinned
3 medium eggs
a little vegetable oil, for frying
FOR THE SPRING ONION RICE
150g brown rice, such as wholegrain basmati
a bunch of spring onions (about 125g), trimmed and thinly sliced
finely grated zest of 1 lemon, plus some of its juice
a little virgin olive oil 1–2 tablespoons chopped coriander or parsley (optional)
salt and pepper
Rinse the rice in a sieve, then tip it into a pan and add plenty of cold water. Bring to the boil, reduce to a simmer and cook until tender – about 25 minutes should do it.
Drain the rice and return to the pan. Stir the sliced spring onions through, along with a squeeze of lemon juice, the lemon zest, a good trickle of extra virgin oil, some salt and pepper, and the chopped herbs, if using. Put the lid on the pan to keep it warm.
Now cut the fish fillets into thick-finger-sized pieces or wedges (don’t waste any fish trying to trim them into perfect shape). Break the eggs into a bowl, season with salt and pepper and whisk well.
Heat a thin layer of oil in a large frying pan over a medium-high heat. Working in batches, dip the pieces of fish into the seasoned egg, then place in the hot pan and fry for 1–2 minutes each side until golden and just cooked through. Transfer to a warmed plate, lined with kitchen paper, while you cook the rest of the fish.
Sprinkle the fish fingers, if you like, with a pinch more salt, then serve alongside the spring onion rice. Add some greens on the side too, such as peas, broccoli or spinach.
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Recipe adapted for Newcastle Can from River Cottage Light & Easy by Hugh Fearnley-Whittingstall (Bloomsbury)
Photography © Simon Wheeler