Fish fingers and mayonnaise are a winning combo with kids. And when you make both from scratch they’re a taste revelation. Kids will love seeing how simple they are to make. And we really need to encourage them to eat as much fresh fish as we can.
|1 egg, beaten|
|85g white breadcrumbs|
|zest of ½ lemon|
|salt and pepper|
|1 tbsp olive oil|
|400g skinless cod, sliced into 12 strips|
|1 free-range egg yolk|
|2 tsp white wine vinegar|
|¼ tsp Dijon mustard|
|good pinch salt|
|110ml ground nut or olive oil|
Heat oven to 200°C/180°C fan. Pour the beaten egg into a shallow dish. Tip the breadcrumbs onto a plate. Mix the lemon zest into the breadcrumbs and some salt and pepper. Brush a non-stick baking sheet with the oil. Carefully dip the fish strips into the egg, then roll them in the breadcrumbs, taking your time, as the fish is delicate. Transfer to the baking sheet and bake for 20 minutes or until lightly golden, or you can fry them in a little olive oil in the pan if you prefer a crisper finish.
To make the mayo, place the egg yolk in a clean mixing bowl, add the vinegar, mustard and salt. Pour the oil into a measuring jug, then slowly add a drop or two of the oil on to the egg and begin to whisk. Continue to add the oil, drop by drop until the mixture begins to thicken up. Continue whisking vigorously, you can now add the oil a little more generously but continue to add it slowly as the egg can only absorb the oil at a certain pace. Once all the oil has been whisked in you should have a nice glossy mayo!
TRY THIS: Add ¼ crushed garlic clove into the mayo to make a delicious aioli or add a tiny pinch of chilli flakes to make a zippy chilli mayo version for grown ups.