PENSIONERS'/TWOSOMES' MAKE-IT-YOURSELF GIANT FISH FINGERS: easy, quick, wallet-friendly, low salt & preservatives

Everyone loves fish fingers, and they're even better and cheaper home-made...

first posted 1/23; updated 12/24

Easy-peasy fish fingers using unprocessed white fish & crisp cornflake coating
'...deliciously crispy; the fish was beautifully cooked' Taster

Coley is one of those fishes that is prized by the budget-conscious shopper. 

A member of the cod and haddock family with a similar nutrirtional profile, coley is less popular and much lower in price.   

Treated well, it tastes great.     

Coley is not necessarily frugal to buy, however., coming in packets of 6 portions.   A 552gm/19.5oz packet of 6 frozen coley portions is over £6, and although that's just a pound a portion, it could take a big chunk out of your protein budget.   Fresh filets are over £5 for a 400g/14oz packet. (Feb/23).  (A fish monger may provide lower prices for individual filets.)

67 likes coley portions for giant fish fingers; they're just the right size and easy to deal with - no fuss, no bother; the only thing you need is a very sharp knife.  

If you're using fresh white fish filets which are not at least a generous 1/2 inch/1cm+ thich, try layering them in a loaf pan and freezing them before slicing and battering (67 has not tested this method but the egg & crumb mix should hole the filets together.  OR you could make fish gougons instead of fish fingers.)

Giant fish fingers are great for using up end-of-the-packet cornflakes, polenta or breadcrumbs   

Cost: £2.50'ish (!2/24)

Makes: 4 large fingers; recipe multiplies easily

Ingredients:

2 defrosted Waitrose coley portions 

1/3 cup flour, well-seasoned with salt & pepper

1 egg beaten (or equiv milk or yoghurt)

1/2 cup crushed cornflakes (or polenta or fresh/purchased breadcrumbs)

Optional: lemon zest, parsley, chilli flakes

3-4 tbsp oil (sunflower or olive or a mixture)

Method: