This is my version of fish fingers with salad. At the market on the weekend a tub of pretty Mirror Dory fillets caught my eye. Their skin was quite beautiful, silver and smooth, just like a mirror. I had to buy some. Monday night pizzas were cancelled this week, so I wanted to come up with a quick and easy way to cook this fish while still maintaining an element of fun to the meal. I think I achieved that. It was delicious and you could eat it with your hands. Serve with your favourite salad leaves with a lemon dressing. I used some of the delicious mizuna I picked up at the market.
|300||grams||Mirror Dory fillets|
|1||lemon, zest of|
|1/8||teaspoon||black pepper, freshly ground|
|1||teaspoon||lemon infused olive oil|
|2||lemon wedges, to serve|
Cut the fish into fingers. Finely chop the parsley and lemon zest, transfer to a plate and combine with the polenta and black pepper. Beat the egg and milk on another plate. Place the corn flour on a third plate. Coat the fish fingers in flour first, then the egg mixture, and finally the polenta mix.
Heat the oil in a frying pan and cook the fish fingers for several minutes on both sides, till golden and the fish just feels as though it may fall apart. Arrange the fish fingers on two plates, with your favourite salad leaves. Sprinkle over the sea salt. Drizzle the lemon oil and lemon juice over the salad leaves and serve with a lemon wedge.