When my son Ted started school one of the main reasons he enjoyed it was the school dinners. Especially, as they normally serve fish fingers and chips on a Friday. During the two lockdowns Ted really missed his Friday fish finger lunch. As I didn’t have a lot of time I decided to buy fish fingers from the frozen section in our local supermarket.
The other day I was thinking back to the lockdowns and I suddenly remembered buying the fish fingers. It made me think about making my own fish fingers. I knew I had a big piece of salmon in the freezer so I decided to try salmon fish fingers for our dinner.
Herbs and fish always work well together so I added dried mixed herbs to the breadcrumb replacement. The fish fingers were crispy on the outside and soft on the inside. Plus, I think, they tasted much better than the shop brought ones.
Do you love fish fingers and have you ever made your own? Let me know in the comments below and please don’t forget to like and follow me.
- Fish knife
- Sharp knife
- Vegetable peeler
- Chopping Board
- Mixing bowl
- Baking tray
- Salmon x 500g
- Ground Almonds x 4 tbsps
- Egg x 1
- Salt and pepper to taste
- Ground flaxseed x 4 – 6 tbsp
- Dried mixed herbs x 1 tbsp
- Potatoes x 800g
- Asparagus x 12 – 16 stalks (or a vegetable of your choice)
- Remove the skin from the salmon.
- Place the salmon skin side up and flesh side down.
- Put a hand on top of the salmon skin.
- Hold the knife in the other hand.
- Carefully slice the skin from the flesh.
- Cut the salmon into cubes and put into the processor cup.
- Add in the ground almonds, egg and salt and pepper to taste.
- Blend these ingredients together.
- Wet your hands under the cold tap.
- Remove the salmon from the blender cup.
- Divide the mixture into 4 equal parts.
- Then divide those parts into 2 or 3 part.
- Roll the parts between your wet hands until it starts to form a long thin shape.
- Place on the plate and continue to roll the rest of the mixture.
- In the mixing bowl add the group flaxseed and the dried mixed herbs.
- Mix these ingredients together.
- Roll the fish fingers in the flaxseed and dried mixed herbs until the are coated.
- Repeat the process for the rest of the fish fingers.
- Put them back on the plate and put the plate into the fridge for 2 hours or more.
- Preheat the oven to 180°C or gas mark 4 and put the baking tray in.
- Peel the potatoes and cut into thick chip shapes.
- Fill the large saucepan with water and put it on a high heat.
- Bring the water to the boil and add in the chips.
- Cook for about 5 minutes but no longer.
- The potato should take a long time to fall from a fork after 5 minutes.
- Pour the saucepan’s contents through a colander.
- Now toss the potatoes in the colander until the edges are rough.
- Put the colander back onto the saucepan and set aside.
- Remove the baking tray from the oven.
- Put the chips into the tray and pour over the oil.
- Toss the chips in the oil until they are all coated.
- Now put the tray back into the oven for about 35 – 40 minutes or until the chips are golden brown.
- Fifteen minutes before the end of the cooking process add in the fish fingers.
- I put the ones I made in a separate baking tray under the chips.
- Put the small saucepan onto a high heat and add in hot water.
- Cut the hard part from the asparagus tips.
- Bring the water to the boil and add in the tips.
- Boil for about 3 – 5 minutes.
- Alternatively boil a vegetable of your choice.
- Once cooked remove from the heat and pour the boiling water through the colander over the sink.
- Once everything is cooked remove from the oven and serve.
- Then enjoy.
Herby Salmon Fish Fingers and Chips were a big hit in our house. My husband Howard and son Ted and I really enjoyed this dinner. It was a slightly time consuming meal to prepare but the efforts were worth the results. These fish fingers could be made in advance of the meal and frozen if necessary. All the ingredients are freezable. The meal could make a really quick mid week meal for your family or friends. However you decide to eat this dish, as always. please enjoy. Thank you xxx