From the May 2018 issue of LandScape, my recipe for Haddock fish fingers with homemade brown sauce, as part of a recipe feature focusing on haddock. This is a great way to get a different, sustainable fish into your kitchen, and cooking from scratch means you know exactly what’s in these fish fingers. Get more of my recipes from www.landscapemagazine.co.uk.
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