Crisp spiced fish fingers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 300g chunky haddockfillet
- 2 tsp cornflour
- 2 tsp polenta
- 3 tbsp sunflower oil
- ½ red chillifinely sliced
- 12 basil leavestorn, plus a few extra leaves to serve
- 3 tbsp soy sauce
- juice ½ limeplus lime wedges to serve
- 100g Thai fragrant rice
Nutrition: per serving
- kcal309
- fat18g
- saturates0g
- carbs9g
- sugars18g
- fibre9g
- protein30g
- salt4.33g
Method
step 1
Cut the fish into pieces approximately 5 x 10cm. Pat dry with some kitchen towel. Mix the cornflour and polenta on a plate and season with salt and pepper. Add the haddock and turn to coat in the mixture.
step 2
Heat 2 tbsp of the oil in a large frying pan and add the haddock fingers. Cook for 5-8 mins, turning occasionally. Remove from the pan and drain on kitchen paper. Keep warm.
step 3
Wipe out the pan with kitchen towel. Return to the heat and add the remaining oil. Add the chilli and cook for 1 min, then remove from the heat and add the basil, soy and lime juice.
step 4
Cook the rice for 10-12 mins, until tender. Drain well and serve with the haddock fingers, spicy sauce, lime wedges and a few basil leaves.
