On Day 3 of the Get your Jelly On challenge, when I made the 5 ingredient fish balls in Chinese masterstock jelly, I mentioned how versatile the fish mince was and how I often used it to make fishburger patties.
This post is for those of you who prefer a more visual and hands on approach to transforming the mince into yummy patties – you will never want to go back to store bought fish fingers again! And there is no better side to complement the dish than a handful of crunchy, oven baked fries!
Served in the gorgeous Royal Selangor jelly mould, it’s a great way to impress your dinner guests with a fancy presentation of a summer sea-side favourite. Summer in a cone and I’m not talking ice cream! Love those cones and am starting to think I will truly miss coming up with cone-shaped food ideas once October is over…
Comment on any of the Royal Selangor Get Your Jelly On challenge posts on my blog to win an Olympus VG-110 camera – multiple entries allowed. Giveaway is open worldwide! Entries close October 30, midnight AEST. Winner will be announced on the blog on October 31.
Healthy fish fingers and ovenbaked chips
These fish fingers are great tasting and quick to make. They keep well and can be frozen or refrigerated for up to 2 days. Go well in sandwhiches, burgers, salads or even fish tacos!
For the fish fingers:
- 400g sea perch fillets // or other white fish
- 60g day old bread (I used some hamburger bun)
- 1/2 cup milk // or other non-dairy milk substitute
- 1.5 tsp white pepper
- 1 medium onion
- 1/2 cup multigrain breadcrumbs
- oil for shallow frying
For the ovenbaked chips:
- 3 large washed potatoes
- 2 tbsp sunflower oil
- 1 tbsp corn flour
- pinch of pink salt flakes // or table salt
- pinch of curry powder or paprika
Preheat oven to 220C (200C fan forced, 425F, gas mark 7).
To prepare the chips: wash potatoes and cut into thin (about 1cm sized) chips. Place in a bowl of water and allow to soak for 5 minutes to remove the starch. Rinse under cold water then place back in the bowl with a little waater, cover with gladwrap and microwave for 2 minutes on high (or par-boil them in a saucepan for 8 minutes). Strain spread over paper towels and pat dry with more towels.
Place chips back in the bowl, add the oil, salt and spices and toss to cover well. Sprinkle with the cornflour and toss again. Spread chips on a baking paper-lined tray and into the oven for about 25 minutes, or until golden and crisp. Turn them over about 15 minutes to get the colouring even. In the meantime, prepare the fish fingers.
To prepare the fish fingers: dice onion finely and cook in a pan, until translucent. Allow to cool. Soak bread in the milk.
In the meantime, cut fish into small chunks and place along with the milk-soaked bread in a food processor (I used my Braun’s multistick blender’s chopping attachment) and process until smooth. Add cooked onion and pepper.
Using plastic gloves, form fish fingers and dip into the breadcrumbs, flattening the logs slightly. Repeat with the remaining mince.
Shallow fry fish fingers on medium heat in a little oil for about 3 minutes on each side. Repeat with the rest.
To serve: place fish and chips in the cone, lined with a little baking paper. Great with fresh lemon juice or tartare sauce.