FISH FINGERS

Jane Lyons & Will Bowman

Serves

6 as a part of a meal

Preparation

5 mins

Cook

20 mins

Ingredients

	3 medium waxy potatoes
	300g hot-smoked salmon
	1 heaped tablespoon flour
	1 egg
	3 large pinches sea salt
	1½ litres rice bran oil, for frying

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Instructions

1.	Place the washed potatoes in a pot, covering with cold water.
2.	Bring to the boil and boil for 3 minutes.
3.	Remove from heat and drain immediately.
4.	Once cooled, grate into a bowl.
5.	Add the salmon, flour, egg and salt and mix thoroughly.
6.	You could put in the fridge to cool further, or shape them immediately.
7.	To shape, grab a palmful of mixture and mould into your desired shape.
8.	Place on a tray lined with baking paper and refrigerate until needed (overnight, uncovered in the fridge, is great if making ahead of time as it will dry the exterior out and give a crispier result).
9.	When ready to cook, put the oil in a large pot and heat to about 180°C.
10.	Once to temperature, gently place 2-3 fish fingers in the oil at a time, cooking until dark golden.
11.	Place on a cooling rack before serving.
12.	NOTE:
13.	Think of this as a base recipe, where the potato, fish, flour and egg are the necessary canvas on which you can paint.
14.	You could add any dry, toasted spices or curry powder mixes; whatever fresh herbs you have on hand; different types of seafood.
15.	And by no means do you need to make fish finger shapes; let your hands shape as they please.
16.	You can deep-fry or shallow-fry or even bake.
17.	If reheating the fish fingers, place in a 180°C oven for 8-10 minutes.

Food styling, recipes and photography Will Bowman & Jane Lyons

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