Today with Maura and Dáithí had Jess Murphy on the show to make her Kai Fish Fingers with Slaw and west coast Mayo.
Ingredients
- Pollock Fish (Enough for four persons)
- I kilo and a half Breadcumbs
- Buttermilk 3 cups
- All purpose flour 2 cups
- Salt and Pepper
Method
- Use any cheap seasonal white fish, Today its Pollock. Make sure your fishmonger de-bones and takes the skin off for you
- Cut Pollock into chunky finger shapes.
- Toss fish in seasoned flour (salt, pepper and any flour of your choice) can also be gluten free
- Once the fish is lightly coated and pour in 3 cups of buttermilk, into the seasoned flour, so it’s almost like a well/swimming pool and toss around.
- Add in one kilo and a half of breadcrumbs (again these can be gluten free) and you could season with Cajun, lemon and pepper, really what you like flavour wise
- Drop into hot oil in your fryer at 180c for 5-6 minutes depending on size or place in a preheated oven at 200c on a lined tray. Drizzle coated fingers in olive or rapeseed oil and bake until golden brown 10-12 minutes
- The green slaw will bringtwo different cabbages together to make Kimchi. These cabbages are from Abbeyknoickmoy in Galway. We love cabbage as does so many cultures from around the world so this is delicious with the fish.
- West coast mayo is lovely with pickled ramsons but you can use gerkins or whatever you fancy.
