Those hard frozen fish gems you get from the supermarket take to long to depacket, defrost and devour so here's my take on the good old fish finger.
Cut a salmon fillet into finger size portions, dust in flour, dip in milk and roll in parmesan. Fry till golden (about 2 mins per side) and serve with tomato/chilli mixed green vegetable stir fry.
No comments:
Post a Comment