Lunch/Dinner Smoked Haddock Fish Finger Kedgeree

Serves : 2

Preparation Time: 10 minutes

Cooking Time: 12 minutes

How to make your own Fish Fingers - Smoked Haddock Fish Finger Recipe

Ingredients

  • 40g plain flour
  • 1 egg
  • 50g plain dried breadcrumbs
  • 1 tsp medium curry powder
  • sea salt and freshly ground black pepper
  • 250g natural smoked haddock fillet, cut lengthways into 3cm x 5cm batons
  • 1 x 250g microwaveable coconut chilli and lemongrass rice
  • 160g frozen petit pois
  • 1 red onion, sliced
  • ½ small bunch coriander
  • 1 tbsp vegetable oil, for frying 2 eggs
  • 100ml low fat natural yoghurt
  • 50g mango chutney
  • 1 lime, cut into quarters

Nutrition

Calories columnFat columnSaturates columnSugars columnSalt column
Calories
832 per serving
41% %GDA
Fat
25g per serving
36% %GDA
Saturates
8g per serving
40% %GDA
Sugars
24g per serving
27% %GDA
Salt
3.00g per serving
50% %GDA

Method

  1. Preheat the oven to 220°C, fan 200°C, gas mark 8 and line a baking tray with parchment paper.

  2. Take 3 shallow bowls, and place the flour in one, the egg in the second and the breadcrumbs and curry powder in the third.

  3. Season the eggs with salt and black pepper, then toss the breadcrumbs and curry powder together.

  4. Dip the pieces of smoked haddock in the flour first, so that they’re totally covered, then the egg and finally the breadcrumbs, so they are totally coated in each element.

  5. Place straight onto the baking tray in a single layer and place in the oven to bake for 12 minutes until just golden, crispy and cooked through.

  6. Meanwhile, tip the rice, petit pois and red onion into a large heatproof bowl and stir together. Roughly chop the coriander stalks and add to the bowl, then stir once more and set aside.

  7. When the fish has 5 minutes left to cook, cover the rice bowl with kitchen paper, place in the microwave and heat on high for 4 minutes until piping hot. Stir well then set aside.

  8. Meanwhile, heat a frying pan until hot. Add the oil then crack the eggs in and fry for 2-3 minutes until just crispy around the outside and the yolk is still runny.

  9. Spoon the yoghurt into a bowl and stir in the mango chutney.

  10. Spoon the rice onto serving plates, top with the fish fingers, fried egg, and coriander leaves. Drizzle with the mango chutney yoghurt and serve with the lime wedges.