Panko-crumbed fish fingers with feta, chervil and lemon

Babiche Martens

Makes 12

Ingredients

1	Butter
2	Agria potatoes, (peeled)
1	Olive oil
250 g	Fish, (I used gurnard) (Main)
2 tsp	Lemons, (zest)
60 g	Feta
2 Tbsp	Chervil, (chopped)
1	Plain flour
1	Salt & freshly ground pepper
2	Eggs
½ cup	Milk
1	Olive oil, (light)
1 to serve	Tomato chutney
1 to serve	Lemon

Directions

1. Quarter and boil the potatoes in salted water until soft, drain then mash.
2. Heat a little butter and olive oil together in a pan and cook the fish over a medium heat until just cooked.
3. Let cool then flake into small pieces. In a bowl, combine the potato, fish, lemon, feta, chervil and seasoning.
4. Using wet hands, shape into small fingers.
5. Set up two plates and one bowl. Cover one plate with seasoned flour and the second with panko crumbs.
6. Whisk the eggs and milk in a bowl and season. Dip the fish fingers firstly into the flour, then the egg followed by the crumbs.
7. Heat a large fry pan and cover with a film of olive oil. Cook the fingers in batches turning often until golden and crispy on all sides.
8. Serve hot with a tomato chutney or sauce to dip into and a squeeze of lemon.