Fish Recipes
Fish finger hot dogs with Basil pesto
Blend together basil, pine nuts or cashews, parmesan, garlic and olive oil to make your own pesto. It’s perfect for pizzas, pasta and sandwiches
- Prep:
- Cook:
Ingredients
- 50g pine nuts or cashews
- large bunch of basil, leaves picked
- 50g parmesan or vegetarian alternative
- 1 garlic clove, chopped
- 100ml olive oil
Method
- STEP 1
Toast the nuts in a pan over a low heat. Tip into a mini chopper with the remaining ingredients, or use a large pestle and mortar, then blitz or pound into a rough sauce. Will keep for three days in the fridge.
Basil pesto
Goes well with: Fish finger hot dogs
A twist on a classic fish finger sandwich the whole family will love. Try Paul AInsworth’s trick of lightly salting the cod to firm it up before cooking – it’s a game-changer
- Prep:
- Cook:
- plus 1 hr chilling (optional)
Ingredients
- 300-400g skinless and boneless pollock or cod, cut into 4 chunky fish fingers
- 25g plain flour
- 1 egg, beaten
- 100g panko breadcrumbs
- sunflower oil, for frying
To serve
- 1 gherkin, finely chopped
- 4 tbsp mayonnaise
- 1 tbsp lemon juice and lemon wedges, to serve
- 4 brioche hot dog buns
- ½ iceberg lettuce, shredded
Method
- STEP 1
If you have time, lightly season the fish with sea salt flakes up to an hour before coating them, then cover and chill to firm it up. Put the flour mixed with some salt and pepper in a shallow bowl, then the beaten egg and breadcrumbs in another two bowls. Working in batches, coat the fish in the seasoned flour first, then shake off any excess and dip in the egg, followed by the breadcrumbs, then put the coated fish fingers on a plate. Can be done a day ahead and kept chilled overnight.
- STEP 2
Pour enough oil into a large frying pan so that it covers the base. Heat the oil over a medium-high heat, then fry
the fish fingers in batches until golden on each side and cooked through (approx 3-4 mins each side). Drain on kitchen paper, season with sea salt, then transfer to a low oven to keep warm while you make the sauce. - STEP 3
Put the gherkins in a bowl and mix with the mayonnaise and lemon juice. Split the hot dog buns, toast the cut-side under the grill, then spread each roll with 1 tbsp of the mayonnaise mixture, add a handful of lettuce, then a hot fish finger on top. Serve with the lemon wedges for squeezing over.
Fish finger hot dogs