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Eggy Fish Fingers with Spring Onion Rice | Hugh Fear...

River Cottage Follow
  • Video description
  • 6 years ago
Quicker, easier and much less messy than classic crumb-coated fish, egg-only fish fingers are a revelation. The egg cooks to a golden coating, somewhere between tender and crisp, which holds all the fish’s succulent juices inside.

These have become a firm family favourite, especially when served with this simple ricey side dish. Everyone likes it so much as it is that the ketchup stays in the cupboard. This delicious recipe is taken from Hugh's new book, River Cottage Light & Easy, published by Bloomsbury.

• Order the book, here: http://astore.amazon.co.uk/rivecott-21/detail/1408853531

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Serves 4
500g white fish fillets,
such as pollack, coley or sustainably caught haddock, skinned
3 large eggs
Rapeseed or sunflower oil, for frying

150g brown rice, such as wholegrain basmati
A bunch of spring onions (about 125g), trimmed and thinly sliced
Finely grated zest of 1 lemon, plus some of its juice
A little extra virgin rapeseed or olive oil
1–2 tablespoons chopped coriander or parsley (optional)
Sea salt and freshly ground black pepper


Rinse the rice in a sieve, then tip it into a pan and add plenty of cold water. Bring to the boil, reduce to a simmer and cook until tender – about 25 minutes should do it.

Drain the rice and return to the pan. Stir the sliced spring onions through, along with a squeeze of lemon juice, the lemon zest, a good trickle of extra virgin oil, some salt and pepper, and the chopped herbs, if using. Put the lid on the pan to keep it warm.

Now check the fish for pin bones, prising out any you find with tweezers, and cut the fillets into thick-finger-sized pieces or wedges (don’t waste any fish trying to trim them into perfect shape). Break the eggs into a bowl, season with salt and pepper and whisk well.

Heat a thin layer of oil in a large frying pan over a medium-high heat. Working in batches, dip the pieces of fish into the seasoned egg, then place in the hot pan and fry for 1–2 minutes each side until golden and just cooked through. Transfer to a warmed plate, lined with kitchen paper, while you cook the rest of the fish.

Sprinkle the fish fingers, if you like, with a pinch more salt, then serve alongside the warm spring onion rice.

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