One of my goals this year for my kitchen (which I’ve woefully failed at so far) was to include more fish in our diet. The mini and I both love fish, but chef in training hasn’t met many he’d like to invite to our dinner table. But I’m determined to make good on the goal, so I recently gave Chatelaine’s baked fish fingers with Greek-yogurt dip a try.
Now I’ll admit it right off the top that this recipe didn’t go *exactly* according to plan the first try. And while initially I was irritated when I bought WAY more fish than I needed (that’s what you get for forgetting your shopping list at home), it turned out to be a good thing…seeing as I had to do a second batch to get it right. The problem with batch #1? The cornflakes, which are a major part of the fish fingers’ appeal. The recipe says “crushed” cornflakes … so I put the two cups in a Ziploc bag and went to town, with my hand. LEARN FROM MY MISTAKE. Your hand is not a good enough tool to get the cornflakes quite as crushed as they need to be (and if you read to bottom of recipe, which I clearly did not, it does suggest a rolling pin or heavy pot). Batch #2 involved a Ziploc bag and a rolling pin, and the results were much (much) better. But more on that in a moment…
The fish (we used cod, as per the recipe) needs to be thawed if you bought frozen, then patted dry and cut into finger length pieces. Once you’ve done that, it’s a basic process of roll (in the flour), dip (in the egg), and roll (in the cornflake/dill/salt mixture) – simple as that. Then the coated fish fingers go on the oiled baking sheet and you spray the tops of the fingers before popping them in the oven. My first batch didn’t get covered properly because the cornflake mixture was too coarse (rolling pin the heck out of it, folks), and some of the larger cornflake pieces burned when cooking. But batch #2 with the much finer cornflake coating worked great – nicely browned without being overdone.
Luckily we had a side of sweet potato fries (would recommend these as a great accompaniment) and the delish tartar sauce-like dip (made with Greek yogurt, chopped dill pickles and dill weed) to get us by until batch #2 came out of the oven. The mini was a fan and chef in training thought it was all ‘pretty good’, so all in all, a successful (second try) meal!
Try this recipe: Baked fish fingers with Greek-yogurt dip