Description
These crisp spiced fish fingers feature chunky haddock coated in a crunchy cornflour and polenta mixture, pan-fried to golden perfection and served with a vibrant spicy chilli, basil, soy, and lime sauce alongside fragrant Thai rice. A quick and flavorful seafood dish perfect for a satisfying meal.
Ingredients
Scale
Fish Fingers
- 300g chunky haddock fillet
- 2 tsp cornflour
- 2 tsp polenta
- Salt, to season
- Black pepper, to season
- 3 tbsp sunflower oil, divided
Spicy Sauce
- ½ red chilli, finely sliced
- 12 basil leaves, torn, plus a few extra leaves to serve
- 3 tbsp soy sauce
- Juice of ½ lime, plus lime wedges to serve
Rice
- 100g Thai fragrant rice
Instructions
- Prepare the Fish: Cut the haddock fillet into pieces approximately 5 x 10cm and pat dry with kitchen towel to remove excess moisture. This helps achieve a crisp coating.
- Coat the Fish: Mix the cornflour and polenta on a plate and season with salt and pepper. Toss the haddock pieces in this mixture, ensuring each piece is well coated for a crunchy texture once cooked.
- Cook the Fish Fingers: Heat 2 tablespoons of sunflower oil in a large frying pan over medium heat. Add the coated haddock fingers and cook for 5-8 minutes, turning occasionally to ensure even browning and crispness. Once cooked, remove the fish fingers and drain on kitchen paper. Keep them warm.
- Make the Spicy Sauce: Wipe out the frying pan and return it to heat. Add the remaining 1 tablespoon of sunflower oil and the finely sliced red chilli. Cook for 1 minute to infuse the oil with the chilli’s heat. Remove from the heat and stir in torn basil leaves, soy sauce, and lime juice to create a fresh, aromatic sauce.
- Cook the Rice: Rinse the Thai fragrant rice until the water runs clear. Cook in boiling water for 10-12 minutes until tender. Drain well.
- Serve: Plate the fish fingers with the cooked rice, drizzle with the spicy chilli, basil, soy, and lime sauce, and garnish with lime wedges and extra basil leaves for a fresh finish.
Notes
- Patting the fish dry before coating is essential for crispiness.
- Adjust the amount of chilli in the sauce according to your heat preference.
- Using polenta gives an extra crunchy texture compared to regular flour or breadcrumbs.
- Keep the fish fingers warm by placing them in a low oven (around 100°C) if you need to prepare other components before serving.
- For a gluten-free version, ensure soy sauce is gluten-free or substitute with tamari.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai-inspired
Keywords: fish fingers, haddock, crispy fish, Thai rice, spicy sauce, pan-fried fish, quick seafood recipe
