08 Oct Hugh Sweeney’s Panko crusted Hake Fish Fingers
This is a dish my boy loves as do big boys and girls. Fish goujons, fish sticks are other words used for it. Whatever name you use they are easy to make and really tasty.
Panko: Panko is a Japanese-style breadcrumb. They tend to be lighter, crispier, and crunchier than Western breadcrumbs and they really make this dish.
500 grams Hake
100 grams Panko
20 grams Parmesan
30 grams Flour
Half tsp. Paprika
1. Take your 500 grams of skinned hake (cod is also good). Tail pieces work great for this recipe. Slice in thick strips and season with sea salt and cracked pepper.
2. Mix the Panko, grated parmesan, a pinch of sea salt & black pepper and half tbsp. sweet paprika. Make sure they are well combined.
3. Assemble 3 bowls. 1 for flour, 1 for egg wash and the third for your panko mix.
4. When coating the fish make sure to keep one hand dry for applying the panko breadcrumb as otherwise you will end up with gooey hands. Dip the fish into flour first. Shake off the excess flour. Now dip to coat it in the egg wash. Shake off excess and then using your dry hand cover the fish with panko lightly patting it to get an even coat. Set on a plate and repeat this process until all the fingers are well coated.
5. Lightly oil your baking tray and place in the oven at 180c until hot.
6. Now take your tray, add your fish fingers and bake for 15 -20 minutes, depending on size. Enjoy with a homemade Tartar sauce. I will post the recipe for my homemade Tartar Sauce next week.
Bain Sult As.