Witches Fingers

Witches Fingers
Fishboxer Fishbox from Inverness

Ingredients

300g white fish (especially WITCH!), cut into finger-sized pieces
1 tbsp rapeseed or vegetable oil plus extra to grease
3 tbsp plain flour
1 large egg, beaten
50g breadcrumbs
Skin from 1 large tomato, cut into finger nail shapes
4tbsp tomato ketchup, to serve
Lettuce leaves, to serve


Method

1. Preheat the oven to 200ºC/fan 180ºC/gas mark 6. Lightly grease a large baking tray with oil.

2. Season the flour with a little salt and pepper and place in a wide, shallow bowl. Place the egg and breadcrumbs in separate bowls. Working in batches, coat the fish strips in the seasoned flour, then in the beaten egg and finally the breadcrumbs. Arrange the ‘fish fingers’ in a single layer on the baking tray. Drizzle with the 1 tbsp of oil and bake for about 10 minutes, turning over halfway until the fish is firm and cooked through.

3. Serve immediately, topped with a piece of tomato skin at the end of each finger to make a nail, and served with the tomato ketchup and the lettuce.

Tip: As an alternative to ketchup, try homemade tomato sauce or salsa. This goes well with oven-baked wedges or mashed potatoes and baked beans or peas.