Fish fingers
Fish tales
Magazine

Fish fingers with home-made ketchup

Recipe (dinner)

Delicious and fresh fish dish: Fish fingers with home-made ketchup! Perfect for lunch or dinner!

  • 1

    Heat up 2 tablespoons of olive oil in a sauce pan and let the garlic and onion simmer.

  • 2

    Afterwards, put the tomato paste, peeled tomatoes, brown sugar and red wine vinegar in the pan. Let this simmer on low heat.

  • 3

    Cut the fish fillet in 4 pieces of 2 cm thick.

  • 4

    Whisk the eggs in a bowl. Put the flower and breadcrumb in two other bowls. Mix some paprika powder with the breadcrumbs.

  • 5

    Take the fish fingers and put them first in the flower, then in the eggs and last in the breadcrumbs.

  • 6

    Put a frying pan on medium-high heat and put in sunflower oil until half of the fish will be covered.

  • 7

    Once the oil is at 180 degrees Celsius, put the fish fingers in. Fry 2-3 minutes on each side.

  • 8

    Season the tomato sauce to your taste. (Tabasco, salt, pepper)

  • 9

    Put the sauce through a sieve and put it in bowl to let it cool down.

  • 10

    Serve the fish fingers with the home-made tomato ketchup. Enjoy!

Ingredients

  • - 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

  • - flour

  • - panko, or different type of breadcrumb

  • - sunflower oil, enough to cover 1 cm. in a frying pan

  • - 1 tsp. paprika powder

  • - tabasco, salt, pepper

  • 20 min
  • 2 persons