SPICY FISH FINGERS

The Urban Rajah’s ultimate spicy fish fingers!

Grab your knives and forks as our food fair returns on July 2nd you’ll also be able to sample new flavours at our locally sourced bustling farmers’ market and try delicious dishes from Eden’s eateries.

Nadiya Hussain winner of the Great British Bake Off will be joined by a host of local chefs cooking live throughout the day including head chefs from Eden’s restaurants and the URBAN RAJAH who will be taking us back to his roots with vividly spiced curries. To get you in the mood, check his spicy fish fingers recipe below.

SPICY FISH FINGERS

Comfort comes in many forms, a favourite sweater, an evocative tune, the scent of a childhood memory, re-runs of Morecambe and Wise. In my case I can’t shake my foodie comfort blanket of fish fingers slapped between a couple of doorstep slices of soft white bread caressed in tartar sauce (oh and a splodge of ketchup…there we go my Philistine credentials well and truly served).

So is it worth messing with a formula which works? Absolutely not. But there is merit in developing new flavours and recipes which stand alone, so when faced with a side of salmon glistening with temptation I tried my hand at creating two dishes, spiced fish fingers and little salmon pakora bites (great for parties). So, keep comfort where it belongs…close by. But try your hand at remixing, you might just discover adventure. As for whether the spice crumbed fish fingers worked…well that’s a discovery I’ll leave to you.

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Serves 2 – 4

400g salmon fillet sliced into 2cm thick strips
150g bread crumbs
1 tbs fennel seeds
1 tsp cayenne pepper
2 tsp mustard seeds
1 tsp poppy seeds
1 beaten egg
Dash of salt flakes
Enough rapeseed or sunflower oil to shallow fry

How To Make Spicy Fish Fingers

Using a small plastic food bag pop the breadcrumbs, fennel and mustard seeds along with the cayenne pepper and salt. Now shake it like cocktail waiter making sure all the ingredients are thoroughly combined and tip into a large bowl
Coat the salmon fingers in the beaten egg and then add to the breadcrumb bowl, pressing the skinny fillets into the spice crumb ensuring all sides are thoroughly covered.

Using a wide frying pan, heat the oil over a high temperature testing the heat with a few breadcrumbs seeing if they brown and fizz, when they do lay the fish in the pan and cook on each side for a couple of minutes, spooning more breadcrumbs on if needed. Repeat until all the Indian spiced fish fingers are cooked, remove with a slotted spoon and drain on paper kitchen towel. Serve with hand cut fries dusted with chaat masala and squish lime juice over the fish.

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More delicious recipes available, find out how to make the Bison Valley Chicken here or the Mango & Mackeral salad here!