Autumn larder – Fish finger rolls with homemade smoky ketchup

 In Autumn, Fish, Fish & Seafood, Ingredients

This is another perfect dish to get the kids into the kitchen and making real food. I let mine make their own now, usually after a busy Saturday, alternatively make the night before, leave in the fridge on a plate, and then cook for lunch.

Fish finger rolls with homemade smoky ketchup

(serves 2-3)

Fish fingers
1 fillet whiting
100g breadcrumbs (homemade are best or panko for a little extra crisp)
Sea salt
1 egg

Smoky tomato ketchup
400g tin chopped tomatoes
½ tsp smoked paprika
Splash red wine vinegar
2 tsp olive oil
¼ tsp sea salt

To serve
2-3 crusty rolls

  1. In a sauté pan add about one third of the tomatoes, the smoked paprika, and the salt, stir to mix and heat over a low heat for 1 minute to cook out the paprika a little;
  2. Add the rest of the tomatoes, vinegar, and oil, bring to a simmer then reduce the heat to slowly bubble for 10 minutes;
  3. Remove from the heat and blitz using a hand blender or liquidizer;
  4. To make the fish fingers cut the whiting in 8 or 9 pieces roughly 1.5cm x 4cm (fish finger shape really!);
  5. In a bowl whisk the egg roughly, pour the breadcrumbs onto a plate and add a good pinch of sea salt, and mix;
  6. Roll the fish in the egg to coat with one hand and transfer to the breadcrumb plate, roll over in breadcrumbs to fully coat, place on a oiled baking tray;
  7. Bake in the oven at 180C for 7-8 minutes until cooked, remove from the oven and serve on the rolls with the tomato ketchup.

From Scottish Daily Mail Autumn Larder series

Recommended Posts

Leave a Comment