Hazelnut Fish Fingers

When I was a child fish fingers was the first fish dish I started to like, even love. But I suspect they were factory made. Homemade ones are much better. These are made extra crunchy and flavorful with the addition of hazelnuts.

INGREDIENTS:

Number of servings

Serves 4

1 pound (450 grams) skin- and boneless Pollock fillet, cut in finger sized strips

2 eggs

4 tablespoons finely chopped hazelnuts

2 tablespoons breadcrumbs

2 tablespoons finely grated parmesan cheese

1 teaspoon freshly ground black pepper

1 tablespoon butter

Lemon slice, sour cream, chopped shallots and capers for garnishing

PREPARATION:

• Break the eggs in a bowl and whisk together lightly. In another bowl, mix the dry ingredients together.

• Dip the fish fingers in the nut and breadcrumb mixture, then in egg, then in the nut and breadcrumb mixture, and transfer to a paper towel.

• Repeat with all the fish. In a skillet, melt the butter over medium-high heat and sear the fish fingers, a few at a time, until golden brown. Serve with a slice of lemon, sour cream, chopped shallots and capers.