Last year, when Christina admitted to a love of corn dogs I breathed a tiny sigh of relief. Perhaps I wasn’t such a freak in the food blogging world. Yes, the vast majority of food I eat is prepared with fresh ingredients and yes, they are usually well balanced, healthy meals. But I have to tell you this: I’m more than partial to the odd fish finger sandwich.
White bread, grilled cod fish fingers, a light smearing of butter and a generous splodge of tomato sauce. It’s the kind of lunch that I crave whilst watching CSI (Las Vegas, of course) DVDs on a lazy Sunday afternoon. Or the kind of dinner I desire on an essay swamped Tuesday evening. I’ve even been know to hanker after one on a hazy Saturday morning.
It was a lack of fish fingers in the freezer one evening that led me to make my own. They were so very, very good though that sandwichising them didn’t seem appropriate. Instead I steamed a pile of greens and created a light dip from whatever I could find. The following was the result and it was fab. Been making them ever since. Not constantly, you understand. That would be weird.
Hoki Goujons with Dill Dip
150g hoki fillet (or firm white fish – go for MSC approved where possible)
2 tblspn flour, seasoned
1 egg, beaten
50g white breadcrumbs
1 tblspn finely chopped parsley
Rape seed oil (or other light vegetable oil)
For the dip:
4 tblspn fromage frais
1 tspn white wine vinegar
1 tblspn chopped dill
- For the dip: mix the fromage frais, dill and vinegar together. Chill until ready to serve.
- Lay out the seasoned flour, beaten egg and breadcrumbs mixed with parsley on three seperate plates.
- Heat the oil in a heavy frying pan over a medium heat.
- Dip the fish strips in the flour then the egg and then roll in the breadcrumbs. Add to the hot oil and fry for two minutes on each side until golden.
- Remove fish from the oil and blot dry on kitchen paper before serving with the dill sauce and lots of steamed greens.