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Parmesan and herb fish fingers with artichoke and caperberry salsa
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Ingredients:
  • Lemon wedges, to serve
  • 250ml vegetable oil
  • 800g white fish fillets, such as hapuka
  • 75g plain flour
  • 2 eggs, lightly whisked
  • 105g breadcrumbs
  • 70g parmesan
  • 62.50 ml chopped flat-leaf parsley
  • 1/2 lemon
  • 8 (about 200g) marinated artichokes, drained, juice reserved, halved
  • 20.00 ml caperberries, stalks removed
  • 62.50 ml flat-leaf parsley leaves
  • Mesclun salad leaves, to serve
Instructions:
  • Carefully cut the fish into 12 thick 'fingers', each about 2-3cm wide and 12cm long. Set up a breading station with flour in one shallow bowl and eggs in another. Mix breadcrumbs, parmesan, and parsley in a separate bowl, and season with salt and pepper.
  • Coat each fish 'finger' with flour, egg mixture, and breadcrumbs by pressing firmly. Arrange coated fish on a tray. Chill in the fridge for 10 minutes to set.
  • Zest the lemon using a zester or vegetable peeler. Use a small sharp knife to remove any white pith from the zest, then cut it into thin strips. Juice the lemon. In a small bowl, mix together the artichokes, 1 tablespoon of reserved artichoke juice, lemon zest, lemon juice, caperberries, and parsley leaves.
  • In a large frying pan over medium-high heat, heat the oil until shimmering. Cook each batch of fish for about 5 minutes, turning occasionally, until they are golden brown and cooked through. Transfer them to a plate lined with paper towel after each batch.
  • Present the fish with a flavorful artichoke and caperberry salsa, alongside fresh lemon wedges and optional salad leaves on the side.

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