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Smoked Mackerel Fish Fingers

Smoked Mackerel Fish Fingers are so easy to make yet feel like a real treat. The crunchy breadcrumb coating surrounds a soft, rich mix of potato and smoked mackerel flavoured with lemon and spring onion.

Course Main Course, Fish
Cuisine British
Keyword fish fingers, smoked mackerel
Servings 22 fish fingers

Ingredients

  • 300 g potatoes peeled and in medium chunks
  • salt to taste
  • 10 g butter
  • freshly ground black pepper to taste
  • 1 small lemon, zest only
  • 3 medium spring onions finely chopped
  • 1 tbsp parsley finely chopped
  • 250 g smoked mackerel (approx 4 fillets) skinned, boned & flaked
  • 2 tbsp plain flour seasoned with salt & pepper
  • 1 large egg beaten with a little cold water
  • 100 g fine breadcrumbs
  • 1 tsp garlic powder optional
  • olive oil for shallow frying

Instructions

  1. Put the prepared potatoes in a saucepan, cover with cold water, season with salt then bring to the boil. Simmer until the potatoes are cooked (20-25 minutes). Drain then leave in the colander for few minutes - this will help to dry them.

  2. Mash the potatoes with the butter and black pepper.

  3. Stir in the lemon zest, spring onions and parsley and mix well.

  4. Fold in the smoked mackerel flakes, trying not to break it up too much. Taste and add more seasoning if necessary.

  5. Line a tray with cling film then tip the potato and fish mixture onto it. Spread the mixture into a rectangle approximately 22cm x 16cm. Cover with another piece of cling film and leave in the fridge for at least an hour.

  6. When the mixture is firm, remove the top layer of cling film and flip the rectangle onto a chopping board or another tray. Remove the other piece of cling film.

  7. Divide the rectangle into 2 equal pieces horizontally so you have 2 rectangles each 22cm x 8cm.

    Cut 11 fingers, each 2cm wide, from each rectangle to give you 22 fish fingers.

  8. Put the seasoned flour on one plate, the beaten egg and water in a shallow bowl and the breadcrumbs on another plate. Add some salt, pepper & garlic powder to the breadcrumbs if liked.

  9. Preheat the oven to 100C with a baking tray inside.

  10. Take a fish finger and, handling carefully so as not to break it, coat first in flour, then egg, then breadcrumbs. Set side on a plate or tray until all the fish fingers have been coated in the same way.

    Tip: if you want to make in advance, the fish fingers can be put in the fridge until ready to cook or frozen at this stage.

  11. Heat some olive oil in a frying pan and cook 3 - 6 fish fingers at a time, turning them over until nicely browned on the outside and hot in the middle. As each batch of fish fingers is cooked, transfer to the preheated baking tray while you finish the rest, adding more olive oil as needed.

  12. Serve hot with salad, vegetables or crunchy coleslaw.

    Cooled leftovers can be kept in the fridge for 1 day and reheated in a low oven for 10-12 minutes. Great in a fish finger sandwich with crusty, buttered bread.