Fish ‘thumbs’
As with all fish recipes, the freshness of the product is paramount. I am blessed with knowing a rather special community in North Cornwall, close to Port Isaac, including some of the local fishermen and the shops, cafés and restaurants that work with them. While not everyone has direct access to a community like this, getting to know your local fishmonger is vital if you wish to enjoy the best produce of the sea. For this recipe, you will need to choose a firm, white fish, such as cod, haddock or pollock, and make doubly sure that the bones are removed, along with the skin. If you are uncomfortable doing this yourself, your fishmonger will do it for you - but always double-check their work when you get home by running a finger along the side of each fillet to check for any stray bones.
‘In Season for 10 Years’ (£30) is available to buy at Sally's London shops and her restaurant, Clarke's, and online at sallyclarke.com
Recipe information
Yield
Serves 3-4
Ingredients
To serve
Preparation
Step 1
Line a baking sheet with some baking parchment. Cut the fish fillets into small, thumb-sized pieces as equal in size as possible so that they will cook evenly.
Step 2
Put the seasoned flour in one bowl, the whisked egg in another and breadcrumbs in a third. One at a time, dip the fish pieces into the flour, gently knock off the excess and lay on a board. Next, using one hand, dip the pieces into the egg, one at a time, lifting out to drain, then placing into the breadcrumbs. Using your other hand, coat the pieces in the breadcrumbs on all sides, then place on the parchment-lined baking sheet. Repeat until all the pieces are coated. You can do this a few hours in advance if you like and leave them covered in the fridge.
Step 3
Heat the oven to 170°C/fan oven 150°C/ mark 3 and place an oven dish, lined with 2 sheets of kitchen paper, on the middle shelf to warm gently.
Step 4
Heat a shallow non-stick pan with enough oil to just cover the surface. Test the heat by sprinkling a few breadcrumbs into the pan; as soon as they sizzle gently, the oil is hot enough to use. Carefully lay the fillets into the pan, a few at a time, and cook until golden on one side. Turn over gently (they will be fragile) and cook the other side. This takes about 2-3 minutes in total, depending on the thickness of the fillets.
Step 5
Remove to the lined oven dish and keep warm in the oven while frying the rest of the fillets. Serve sprinkled with sea salt on warm plates, with the mayonnaise and the lemon wedges. A steamed green vegetable makes a lovely accompaniment if you wish.
