Sarah's Kitchen - basic fish fingers

Sarah Sherriff
Hope you enjoy my twist on the basic fish fingers

Fresh Fish Fingers
1 kg garfish fillets, skinned, chopped coarsely
2 tablespoons chopped fresh chives
1 teaspoon curry powder (optional)
2 eggs lightly beaten
2 tablespoons milk
2/3 cup breadcrumbs
2/3 cup coconut
Vegetable oil for frying

Grease a 19cm x 29cm slice tin.
Place fish, chives and curry powder in a food processor until mixture forms a paste.
With a spatula, press the mixture evenly into slice tin.
Turn it onto a tray lined with baking paper.
Cut it into about 16 slices.
Pat the fingers with flour and shake of any excess.
Dip into combined egg and milk mixture and then into combined coconut and breadcrumbs.
Heat oil in a large frying pan and shallow fry in batches, until lightly browned and cooked through.
Drain on absorbent paper.

This is something quite different but really yummy with a crisp green salad.

Camembert Topped Garfish
1 kg garfish fillets, skinned
2 tablespoons lemon juice
2 tablespoons olive oil
4 shallots, chopped
75g camembert cheese

Sprinkle the fish with the lemon juice.
Heat the oil in a medium pan and cook the fish for about 2 minutes on each side.
Preheat the oven to 200 degrees.
Arrange the fish in an ovenproof dish.
Sprinkle with the shallots and top with the cheese.
Bake for 15 minutes or until cooked and cheese has melted.

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