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.
For the fish fingers:
460g fillets fresh haddock, skin on
40g plain flour
1 tbsp olive oil
For the sauce:
100g dark brown sugar
120ml malt vinegar
200g tomatoes, chopped
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