Witches Fingers
Fishboxer
Fish is the Dish from
Edinburgh
This is such a fun way to use your witch sole and put an enormous smile on kids faces. Great for Halloween or any night of the week for that matter! Spookily good.
Ingredients
- 300g witch sole (or any white fish)
- 3 tbsp rapeseed or vegetable oil
- 3 tbsp plain flour
- 1 large egg (beaten)
- 50g breadcrumbs
- Skin from 1 large tomato (cut into finger nail shapes)
- 4tbsp tomato ketchup (to serve)
- 60g lettuce leaves (to serve)
- Salt and pepper (to taste)
Method
- Cut the fish into finger-sized pieces.
- Preheat the oven to 200ºC/fan 180ºC/gas mark 6.
- Lightly grease a large baking tray with 1 tablespoon of oil.
- Place the flour in a wide, shallow bowl then season with salt and pepper.
- Place the egg and breadcrumbs in separate bowls.
- Working in batches, coat the fish strips in the seasoned flour, then in the beaten egg and finally the breadcrumbs.
- Arrange the ‘fish fingers’ in a single layer on the baking tray.
- Drizzle the fish fingers with 1 tablespoon of oil.
- Bake in the oven for about 5 minutes.
- Take the fish out of the oven and turn them over.
- Drizzle with another tablespoon of oil.
- Put the fish back into the oven for another 5 minutes or until the fish is firm and cooked through.
- Top each finger with a piece of tomato skin, at the end of each finger, to make a 'witches' finger.
- Serve with tomato ketchup and lettuce on the side.
