Haddock fish fingers with brown sauce

 Easy to make and nutritious, these fish fingers are ideal served with a baked potato and peas or squashed into a sandwich. From the May 2018 issue of LandScape

Easy to make and nutritious, these fish fingers are ideal served with a baked potato and peas or squashed into a sandwich. From the May 2018 issue of LandScape

A familiar evening meal is transformed when made from scratch with fresh ingredients. This simple recipe uses ingredients that are likely to already be in the store cupboard.

Serves 4
For the fish fingers:
460g fillets fresh haddock, skin on
130g oats
40g plain flour
2 eggs
1 tbsp olive oil

For the sauce:
100g raisins
100g dark brown sugar
120ml malt vinegar
200g tomatoes, chopped
150ml water
sea salt

 

For the sauce: Mix together the raisins, sugar, malt vinegar, tomatoes and a pinch of salt in a large saucepan and bring to the boil. Add the water, then simmer on a low heat for 25 mins until thick and glossy. Allow to cool.

For the fish fingers: Preheat the oven to 200°C/gas mark 6. In a food processor, crush the oats until approximately half their size, then place on a dinner plate. Without removing the skin, slice the haddock lengthways into strips. Place the flour on a plate, beat the eggs in a bowl and season. One at a time, coat each haddock strip in flour, then egg, and finally the crushed oats.

Transfer the haddock to a baking tray lined with baking paper. Drizzle with the oil and bake for 25-30 mins until cooked through and golden. In the meantime, place the brown sauce mix in a food processor and blend until smooth. Transfer to a serving pot. Place the fish fingers on a plate and serve with the sauce.

More recipes using haddock in the May 2018 issue of LandScape magazine...

  • Haddock with herbs and lemon
  • Smoked haddock pate
  • Smoked haddock triangles
  • Mini haddock fishcakes
  • Smoked haddock pie

 

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