Fresh white fish coated in spicy breadcrumbs. Fishsticks first came about as a result of Clarence Birdseye's invention of the plate froster in 1929.
Country of Origin:
Fish (fresh white)
Parsley (fresh chopped)
Lemon Peel (finely grated)
1. Cut the fish into even sized fish fingers 10 c, x 2 cm.
2. Place the breadcrumbs into a mixing bowl. Add the chopped parsley, parmesan cheese, garlic salt, grated lemon peel, paprika and dried thyme. Mix together.
3. Crack the egg into another mixing bowl then add the double cream. Beat the egg and cream together with a fork.
4. Place the flour into another mixing bowl.
5. Take one of the fish fingers and coat in the flour. Dip in the egg & cream and finally coat in the breadcrumbs.
6. Place on a plate then continue to flour, egg and breadcrumb the other fish fingers.
7. Leave to stand in the fridge for half an hour.
8. Pour the oil into a medium sized frying pan and heat over a moderate heat. When hot place the fish fingers in the pan. Cook until golden brown. Turn the fish finger over and continue to cook until golden brown.
9. Remove from frying pan and drain on absorbent kitchen paper.
10. Serve immediately.
Creamed potatoes, garden peas and parsley sauce.
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