Seaside Fish Fingers Food

SEASIDE FISH FINGERS

Steps:

• Rinse fish and pat dry. Cut into 3"xl" strips.
• Place the 2/3 cup milk and egg in a shallow dish wisked together till mixed. Place flour in another dish and panko crumbs in a third shallow dish mixed with 2 Tbls. of the salad dressing mix, l/4 teaspoons dry mustard and the black pepper (I have use some cayenne for a little zip). Add melted butter, stir until combined (if necessary, use fingers to break up any clumps).
• Dip fish in the milk and egg mixture, lightly coat with flour. Dip again in the milk mixture; lightly coat with panko crumb mixture. Place fish on greased baking sheet. Bake uncovered in a 450 degree oven for 10 to 12 minutes or until fish flakes.
• Meanwhile, for dipping sauce, mix the sour cream, mayonnaise, 2 Tbls. milk, remaining salad dressing mix and 1/4 teaspoons dry mustard together. Add more milk if needed.

CRISPY TOFU FINGERS

Steps:

• Coat a cookie sheet with oil.
• Slice tofu lengthwise, about 1/4 inch thick, and pat dry.
• Put the sauce into a dish, and dip each piece of tofu into the sauce, coating it well (I used barbecue sauce, and it was tasty).
• Place the tofu on the cookie sheet in a single layer (Pieces can be touching, but should not overlap).
• Sprinkle on desired seasoning.
• Bake at 400 degrees for 20 to 30 minutes, depending on how crispy you like it.
• Some people like it very chewy, while others prefer it when it's still soft.

FISH FINGER SANDWICHES

Steps:

• Mix the fajita seasoning with the flour and some salt and pepper in a bowl. Put the beaten eggs and the breadcrumbs in two separate bowls, then line all three bowls up.
• Working in batches, coat the fish in the seasoned flour, then shake off any excess and dip in the egg, followed by the breadcrumbs. Place the coated fish fingers on a plate.
• Pour enough oil into a large frying pan so that it covers the base. Heat the oil over a medium-high heat, then fry the fish fingers in batches until golden and cooked through (approx 3 mins). Drain on kitchen paper and season with sea salt. Transfer them to a low oven to keep warm.
• Spread each roll with 1 tbsp of mayonnaise and a handful of lettuce, then build up your sarnies with the hot fish fingers, tomatoes and gherkins. Serve with lemon wedges for squeezing over and kitchen paper.

HOMEMADE FISH FINGERS

Steps:

• Heat oven to 200C/180C fan/gas 6. Pour the beaten egg into a shallow dish. Tip the breadcrumbs onto a plate. Mix the lemon zest into the breadcrumbs along with the oregano and some salt and pepper.
• Brush a non-stick baking sheet with half the oil. Dip the fish strips into the egg, then roll them in the breadcrumbs. Transfer to the baking sheet and bake for 20 mins until golden.
• Meanwhile, mix the mayo with a squeeze of lemon juice. Toss the spinach leaves and peas with a squeeze more lemon juice and the remaining oil. Serve the fish fingers with the spinach and peas and a spoonful of the lemony mayo.