Delicious and fresh fish dish: Fish fingers with home-made ketchup! Perfect for lunch or dinner!
Heat up 2 tablespoons of olive oil in a sauce pan and let the garlic and onion simmer.
Afterwards, put the tomato paste, peeled tomatoes, brown sugar and red wine vinegar in the pan. Let this simmer on low heat.
Cut the fish fillet in 4 pieces of 2 cm thick.
Whisk the eggs in a bowl. Put the flower and breadcrumb in two other bowls. Mix some paprika powder with the breadcrumbs.
Take the fish fingers and put them first in the flower, then in the eggs and last in the breadcrumbs.
Put a frying pan on medium-high heat and put in sunflower oil until half of the fish will be covered.
Once the oil is at 180 degrees Celsius, put the fish fingers in. Fry 2-3 minutes on each side.
Season the tomato sauce to your taste. (Tabasco, salt, pepper)
Put the sauce through a sieve and put it in bowl to let it cool down.
Serve the fish fingers with the home-made tomato ketchup. Enjoy!
- 300 g. hake fillet, skinless
- 1 garlic clove, finely chopped
- 1 red onion, finely chopped
- 2 tbsp. olive oil
- 1,5 tbsp. tomato paste
- 1 can peeled tomatoes (400 g.)
- 1 tbsp. brown sugar
- 1 tbsp. red wine vinegar
- 3-4 eggs
- panko, or different type of breadcrumb
- sunflower oil, enough to cover 1 cm. in a frying pan
- 1 tsp. paprika powder
- tabasco, salt, pepper