Baked Crispy Fish Finger

It’s been a while since I made something other than finger food! So I’ve decided to make this light fish finger for our movie time on Sunday noon.

You can easily get the ready fish finger in the cold storage but all too often the commercial brands which are high in saturated fat (which is not good for health).

I remember I came across an article that we shouldn’t have the food which has more than 3% of saturated fat. So, here’s the recipe that show how to get prepared the crispy fish in a healthier way. In addition, this is an easy meal to prepare too!

I serve my fish finger with “Lemon and Herbs Peri Peri Sauce” that I bought from Nando few months ago. The sauce gives the fish a savoury taste. It tastes really good!

Ingredients

2tbsp plain flour
Freshly ground black pepper, to taste
1 egg, lightly whisked
70g firmly packed breadcrumbs, toasted
30g finely shredded parmesan (optional)
450g boned skinless white fish fillets
Olive oil cooking spray

What to do

(1) Preheat oven to 220 degree and line an oven tray with non stick baking paper.

(2) Spread the flour on a plate and season with pepper. Use a fork to whisk together the egg and milk in a shallow bowl. Combine the breadcrumbs and parmesan, if using, and spread in a plate.

(3) Cut each fish fillet into manageable portions. Lightly dust the fish pieces with flour. Dip into the egg mixture, allowing any excess to drip off, and then coat well in the breadcrumbs mixture, pressing the crumbs firmly so they stick. Place the coated fish pieces in the lined tray.

(4) Lightly spray both sides of the fish pieces with the olive oil. Bake for 10 minutes or until golden, crisp and just cooked through, turning the pieces over halfway through cooking time. Serve.

Baked Potatoes

This finger food was prepared on Sunday afternoon as our snack while we were enjoying the movie at home. I like to eat something while watching movie… instead of having chips, baked potato would be healthier. = )

They were 2 types of baked potato here… 1st - Tuna baked potato and the 2nd is Cheese and ham baked potato. They were easy to prepare but time consuming... as you need to bake the potatoes for about an hour to make it soft and after that you need to scoop out the potato one by one. Although it takes longer time to prepare but I really enjoyed doing it! They were yummy, especially the Cheese and ham ones… (>_<)

Ingredients

Bowl A
2 small potatoes
185g can tuna in brie, drained
1tbsp parsley
1tbsp breadcrumbs

Bowl B
3 small potatoes
1 egg yolk
2 slices of ham, sliced
20g vege mix
20ml milk
20g cheddar cheese
Salt and pepper, to taste

Potato mixture for Bowl A

Potato mixture for Bowl B

What to do

(1) Turn oven to 210 degree.
(2) Scrub potatoes under cold water. Pat dry with paper towels and then pierce potatoes all over with a fork – this helps potato to cook evently and to prevent the skin splitting.
(3) Place potatoes directly on the oven rack and bake for 1 hour.
(4) Cut potatoes in half, scoop out flesh with a teaspoon, leaving a think shell.
(5) Mash scooped out potato in a 2 separate bowl; bowl A and bowl B and mix well.
(6) Spoon filling into shells. Sprinkle breadcrumbs on top of potato mixture bowl A and cheese cheddar on top of potato mixture bowl B.
(7) Bake for 15 minutes and serve hot!

Yummy! I love the Cheese and ham ones the most...

Fried Calamari

I haven’t tried out any finger food for my cooking so I’ve decided to try something savory. I’ve been busy surfing the internet for some finger food recipes and came across this easy recipe – Fried Calamari!

It tastes a little bit spicy, sour, crunchy and crispy! Haha… it will be perfect if dip with tartar sauce. Unfortunately I do not have it in my pantry so I substitute with chili sauce. Hmmm…it’s not too bad. (**;)

Below are some photos that I took for this "HUGE" squid that I bought from the market. = )

Ingredients

1kg calamari (squid)
50ml lemon juice
2 egg whites, lightly beaten
64g corn flour
43g plain flour
1tbsp curry powder
1tsp salt
Olive oil, for deep frying

What to do

(1) Wash and cut the calamari into thin rings.
(2) Put the rings in a flat nonmetallic dish and pour the lemon juice on top. Cover and refrigerate for 15 minutes. Drain and pat dry.
(3) Meanwhile, mixed the corn flour, plain four, curry powder and salt in a bowl.
(4) Heat up the saucepan with oil enough for deep frying.
(5) Dip the calamari into egg whites and dust with the flour mixture, shaking off any excess.
(6) Add the calamari to the oil in batches, deep frying for about 1-2 minutes or until golden brown. Serve warm.