Salomon fish fingers
- 1 x 1.2kg side of salmon, skin off, pin-boned
- 2 large eggs
- 1 teaspoon sweet smoked paprika
- 400g wholemeal bread
- 60g Cheddar cheese
- extra virgin olive oil
Cut the fish into 10 x 120g portions.
In a shallow bowl, whisk the eggs with the paprika and a pinch of sea salt and black pepper. Tear the bread into a food processor, grate in the cheese, add 2 tablespoons of oil and whiz until you have breadcrumbs, then tip into a tray.
Coat each fish portion in the egg mixture, let any excess drip off, then turn in the breadcrumbs until well coated all over. Transfer to a tray lined with greaseproof paper, layering them up between sheets of paper until they’re all coated.
Cook right away or freeze in the tray – once frozen, you can put them into a tub or sandwich bags for easier storage. To cook, place however many jumbo fish fingers you need on a roasting tray and cook in a preheated oven at 200°C/400°F/gas 6 for 15 minutes from fresh, or 20 minutes from frozen, or until golden and cooked through.