Storecupboard Fish Fingers

Bring back the Great British store-cupboard with these storecupboard fish fingers, created in partnership with Waitrose.

Key Details

  • Serves: 2
  • Prep time: 15 minutes
  • Cook time: 5 minutes
  • Difficulty: Easy

Ingredients

  • 1 x tin of chickpea water (aquafaba)
  • 280g white fish
  • 100g bread
  • 20g parmesan
  • 3 tomatoes
  • 1/4 bunch of basil

  • 1 x tin of chickpea water (aquafaba)
  • 280g white fish
  • 100g bread
  • 20g parmesan
  • 3 tomatoes
  • 1/4 bunch of basil

Cut your fish into equal-sized fingers. Whip your aquafaba with a whisk to form stiff peaks (like whipped egg whites) and decant into a bowl. Blitz your bread and parmesan, with a generous pinch of salt and pepper, into a fine crumb and decant into another bowl. Prepare a pan with 1cm oil on medium to high heat.

To crumb your fish fingers, dip them first in the whipped aquafaba, then into the breadcrumbs and then place them gently in the oil. Cook until golden on all sides and drain them onto a sheet of kitchen roll.

To prepare your tomato salad, roughly chop up your tomatoes and toss them with 1 tsp of salt. Leave them to drain in a sieve for 10 minutes. This will result in your tomatoes being less watery and more intensely flavoured, and suppress your perception of bitterness, making the tomato taste even sweeter!

Toss your salted tomatoes with freshly chopped basil and plate up with your fish fingers! Enjoy.

Leave a Reply

Your email address will not be published.