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 hazelnuts.

INGREDIENTS:

Number of servings

Serves 4 as a starter

List of ingredients

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

2 eggs

4 tbs. finely chopped hazelnuts

2 tbs. breadcrumbs

2 tbs. finely grated parmesan cheese

1 tsp. freshly ground black pepper

1 tbs. 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.

• Melt the butter in a frying pan 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.