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Herb and lemon fish fingers Recipe

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This recipe for Herb and lemon fish fingers, by , is from Grandpere Roger's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roger Parker

Category:
Category:

Ingredients:  
Ingredients:  
600g boneless firm white fish fillets (basa, cod, barramundi)
1/2 cup flour
11/4 cups almond meal
1/3 cup fine grated parmesan
2tbsp chopped fresh parsley (dried if necessary)
3 tsp chopped fresh thyme(dried if necessary)
1/2 cup lemon juice
Oil for frying

Directions:
Directions:
Cut the fish into 3-4cm wide strips. Place flour in a plastic bag, season with salt and pepper. Add the fish slices and shake well. Remove fish.
Combine almond meal, parmesan, parsley and thyme on to a tray. Dip the fish fingers into the lemon juice one at a time then toss in the almond mixture to coat evenly. Place onto a tray and refrigerate for 30 minutes.
To shallow fry heat oil and cook for 3-4 minutes each side until golden. Drain on a paper towel. To oven bake place fingers in a single layer on a baking paper lined tray, spray well with cooking oil and bake @ 200c preheated oven for 7-8 minutes. Turn fingers over and spray again returning to oven for a further 7-8 minutes. Serve immediately.

Preparation Time:
Preparation Time:
10 minutes.

 

 

 

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