Hello everybody!
Today I want to show you all a tasty and easy recipe: Fish Fingers.
I’d love to share it with you because they are very easy to make and with very few ingredients, and they are ideal for children. We can prepare them if our children do not like fish very much, but they can also be served as hors d'oeuvre and are ideal as snacks for parties and celebrations, I also want to highlight the use of fish, because I am from Venezuela, I can buy the whole fish and I want you to see that you can use every part of it.
Ingredients:
• 300 grams of boiled/cooked cassava.
• 300 grams of fish.
• 1 egg.
• Breadcrumbs or cornstarch
• Salt and spices to taste.
• Garlic.
• Cooking oil.
Preparation method
1st step: To begin the process, we select the fish that we are going to use, in this case I want to take advantage of the tails of the fish and also some wheels, we place them in a pot with a little water, garlic, salt and spices to taste, and we cover the pot so that they are cooked to the steam, in the image you can see a fish called Sierra, this is a fish that is totally fresh, since in my city we can buy it in little markets on the seashore, in this case I want to give use to the tail and some wheels, in later recipes I will show you how to give use to the head of the fish and thus take advantage of everything.
Afterwards, we turn the previously boiled cassava into a puree with a fork, if you do not have cassava you can use potatoes and it is just as delicious. After the fish is cooked, we begin to take out all the pulp with our hands, the fish must be checked very well so that there is no bone left and it is placed in a separate container.
After all the fish is already crumbled, we proceed to season it again with a little pepper and garlic powder, and a pinch of salt to taste.
2nd STEP: After we have the mashed cassava and the shredded fish, we join them together with a spatula in an enveloping way and then use our hands to form a compact dough.
3rd STEP: Now we proceed to form the fingers with the hands, the size and thickness is to taste, in my case I like them not so big or so thin, so that they are crispy outside and soft inside.
4th STEP: After we put the fingers together we must pass them through egg and breadcrumbs, in this case I used cornstarch, but either of the two ingredients works and will give them the crunchy effect we are looking for.
5th STEP: For cooking, place a frying pan over medium heat, with a generous amount of vegetable oil, place the fingers one by one and with the help of tweezers turn them around until they are golden brown, remove them from the frying pan and let them cool down a bit. And they are done.
Now you see how you can use the fish tails quickly and easily. Try it out, you won't regret it. They are delicious for children, some like to accompany with tartar sauce and in the case of children with tomato sauce.