Receta Fish Fingers
Fish fingers or fish sticks are long thin pieces of fresh or processed fish that has been breaded or battered. Fishes commonly used are cod, haddock, Pollock or any white flesh fish. Preparing this can be either though baking, grilling, or frying.
Creation of this dish was not documented but it was first referenced in a recipe from a British popular magazine during the 1900’s. Then on 1953 commercialization of this food item began when the American company Gorton-Pew Fisheries introduced ready-to-cook fish finger called Gorton’s Fish Sticks. Now it is very popular and easily available in supermarkets in America, Canada, United Kingdom, New Zealand and Australia.
Today we will be making a homemade version made from fresh cod fillets, though I leave it up to you what type of fish you choose, one thing for sure whatever your choice is it will still be better than those that are frozen processed and boxed.
Fish Fingers
500 g cod fillet, sliced into long finger sizes 1⅓ cup flour 1 cup cornstarch 2 tsp baking powder egg whites from 2 large eggs 275 ml ice-cold sparkling water
freshly ground black pepper salt oil, for deep frying
Pat dry cod fillets with paper towels then place them in a dry flat surface, season with salt and freshly ground black pepper. Lightly coat fish with the ⅓ cup of flour, this helps to absorb any excess liquid. In a bowl beat egg whites until fluffy but not stiff. In a bowl sift together the remaining flour, cornstarch, baking powder, salt and freshly ground black pepper. Add the ice-cold sparkling water and mix, do not mix it well it should be still lumpy. Add the egg whites by lightly mixing it together. Dip each slice of fish into the batter then deep fry in a 200C pre heated deep fryer in small batches for 4-5 minutes. Serve while hot with tartare, sweet chilli or ketchup. 3.2.2925
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