Breaded Fish Fingers

I’ve been hopping on trains up and down the country like a mad woman during the past month. Most of the trips have been to take or pick up Millie from England training but a couple of weeks ago, me & Violet went on an adventure all of our own.

We had been invited by Sarsons vinegar to spend the day in their cookery school learning about different recipes that all use vinegar in them. The event was hosted by Nick Coffer, a lovely man that I met at the beginning of my blogging journey. Nick’s book, My Daddy Cooks is one of our most used – His second book, The After School Cookbook is due out at the end of this week.

There were 6 bloggers and our children altogether. We were encouraged to get our kids as hands on as possible. We made tons of food all using vinegar … and yes, we had chips too!

The pavlova – One of my favourite bakes. I tend to use white wine vinegar when I have made my pavlovas in the past but surprisingly found parsons works just as well. (you can’t actually taste the vinegar!) We were encouraged to use various fruits but this being a child friendly day, I decided to let Violet have control – We ended up with just strawberries in the shape of a V!

One of my favourite recipes ever were the Breaded Salmon Bites that we made – Oh my goodness, I will never buy fish fingers again. I can’t believe how easy and quick it is to make your own – I also used shop bought breadcrumbs for the first time ever too. I know, where have I been?! (Recipe at bottom of this post)

I’ve mentioned before how much I love making popcorn – We even made some at the cookery school – with salt ‘n’ vinegar! Try it – its gorgeous!

 

Photo courtesy of Pete Jones

We had a brilliant time – Its not often I get a complete day to spend with Violet – the curse of being a middle child. She was a joy to be with – we headed off into London after the event for an all important trip to Harrods Toy Department and went home with the most grotesque doll as a momento of our day. I love the picture below – we were really into the cooking zone – I think Violet is definitely going to be involved with food in some way, when she is older – Her idea of heaven in lying in bed, watching baking programmes on her iPad!

Photo courtesy of Pete Jones

Serves	2-3
Prep time	5 minutes
Cook time	3 minutes
Total time	8 minutes
Allergy	Egg, Fish, Wheat
Meal type	Lunch, Main Dish, Snack
Misc	Child Friendly, Serve Hot
By author	Nick Coffer

INGREDIENTS

• 2-3 Salmon Fillets (Cut into 2-3cm chunks)
• 100g Breadcrumbs or Matzo meal
• Zest of 1 lemon
• 1 Beaten Egg
• 3-4 Sun-dried tomatoes (Finely Chopped)
• 2 tablespoons Plain Flour
• 2 tablespoons Vegetable oil

DIRECTIONS

1.
Mix together the breadcrumbs and the lemon zest in a bowl. Add the sun-dried tomatoes and mix everything together with a fork.
2.
Place the beaten egg and the flour into 2 separate bowls
3.
Dip the salmon first into the egg, then the flour and then the breadcrumbs mixture – make sure the whole piece is covered.
4.
Heat the oil in a frying pan and add the salmon pieces
5.
Cook on each side for 2-3 minutes until golden & crispy all over and cooked on the inside.
6.
Serve immediately with lashings of vinegar!