Fish fingers, really !

ifconfig

Had a sudden craving for 4 this evening.
Comfort food.

Trouble is.. how best to cook them so that they are firm/ yet fleshy..
as opposed to flaccid/soggy ?

Tonight I tried grilling (as my experience is that oven baking is hard to get them firm without them disintegrating).
Shallow frying hasn't ever worked for me (although I think olive oil is a bad idea).

Anyone got a surefire way of doing them ?

Grilling them seemed to almost work but they were not ultra firm !

-ifc

Firewalkwithme

Buy some toaster pockets (I got mine in Aldi for 2 or 3 euro for a pack of 2). They can be used up to 50 times and are dishwasher safe. You can use them for making toasted sambos very quickly and also they are a very handy way to cook fish fingers. Usually I set my toaster to it's highest setting and let it pop twice when making fish fingers in them and they turn out well

neuro-praxis

Ooh this has given me a hankering for fish fingers. :pac:

Faith

Cartoon_Head wrote: »

Buy some toaster pockets (I got mine in Aldi for 2 or 3 euro for a pack of 2). They can be used up to 50 times and are dishwasher safe. You can use them for making toasted sambos very quickly and also they are a very handy way to cook fish fingers. Usually I set my toaster to it's highest setting and let it pop twice when making fish fingers in them and they turn out well

Now THAT'S an interesting idea!

rubadub

I do them on a george foreman. I put them in between the grooves standing on their narrowest sides, the grooves hold them in place so they are heated from all sides nicely.

Dinkie

Cartoon_Head wrote: »

Buy some toaster pockets (I got mine in Aldi for 2 or 3 euro for a pack of 2). They can be used up to 50 times and are dishwasher safe. You can use them for making toasted sambos very quickly and also they are a very handy way to cook fish fingers. Usually I set my toaster to it's highest setting and let it pop twice when making fish fingers in them and they turn out well

Thats how I do them also. Never fails.

vibe666

i do them in an almost dry non-stick frying pan up really high.

fish fingers, bread, butter, red sauce = noms.

snickerpuss

OP, I blame you for me buying fish fingers this week! Got a hankering after reading this thread.

joseph brand

vibe666 wrote: »

i do them in an almost dry non-stick frying pan up really high.

fish fingers, bread, butter, red sauce = noms.

Similar to how I do mine.

Hot pan, minimal Olive oil, cook for couple of mins each side, (they're still kinda frozen inside), take care not to burn, then leave in pan on low heat for further 3 mins each side.

They're delicious on toast with tartare sauce and lettuce on one side, and Nando's garlic peri peri sauce on other side. Nom Nom.

sponge_bob

LOL
i had 4 this evening with a salad and a good shot of chilli jam, very scrumptous

Leeg17

So having fish fingers tonight, damn you OP!