Fishy Fingers

I have always liked having fishy fingers and eating fish but due to family situations have never really been able to indulge. Apart from the very odd occasion my Dad would come home with some scallops, when eating out at a decent fish restaurant or in a situation abroad.

But now all that is about to change as fish is back on the menu boys! Here are my Fishy Fingers adventures.

Below are 2 of the most well known and popular ways to cook and eat fish, pan fried fish and breaded fish. Starting with the basics is always best. Read my other posts and pages for more methods of cooking fish and fishy recipes.

FIRSTEST- Cooking fillets of fish – pan fried fish

KISS is a very good moto for me and so it proved with my first dabble into the fishy world. Went into the local fishmonger, the local language is Maltese so the signs and the fish mean nothing to me. I asked and got fillets of Cod and some Sea Bass.

The first thing to realise about cooking fresh fish, especially if it is filletted, is that it cooks very quickly and is perhaps the easiest of foods to cook. To pan fry it will only take 5-10 minutes and all you do is warm the pan up first. While that is happening season the fish. When the pan is hot add in the oil, turn the pan down to a medium heat, let the oil get warm and then when its sizzling or sizzles if you add a drop of something in it, add the fish. Turn over once and that is it. Fishy Fingers!

SECONDEST – Frying fillets of fish – breaded fish

The other very easy way to cook fillets of fish and make you realise how much poorer the supermarket frozen versions taste is to shallow fry your fish fillets in bread crumps. Fried breaded fish takes the same time to cook as above with only a tiny bit of preparation.

  • 3 flat bottomed largish containers with bread crumbs and flour sperated in 2 of them and in the other a couple of egg beaten up with some milk
  • heat the pan up, then add a decent amount of oil to make a bit of a pool of oil, wait a while then drop in a bread crumb or two and when they sizzle you are ready to add the fish
  • Season the fish on both sides with salt and pepper, place 1 fillet in the flour and turn it over making sure that it is covered, then place the floured fish fillet into the egg/milk mixture and make sure its surface is all covered with the liquid, now put the mixture covered fish fillet into the bread crumbs (both sides) and push down gentle to make sure all of the surface is covered and then place it into the pan
  • Depending on how hot you have the pan and how thick the fillets are your shallow fried breaded fish fillets should be ready to eat within 5-10 minutes 🙂


    THIRDEST – Cooking or poaching in water or court bouillon

    A great way to cook fish, especially smoked fish, that does not create a smell and gives the fish a moist and possible extra flavour is to cook the fish in a liquid.