Last weekend, eldest daughter roped me into walking the dog with her. As we made our way, throwing the ball and trying to get the mutt to retrieve, the conversation fell, as it so often does, to food. Eldest put it to me that, despite my best efforts, she had an ongoing hankering for fish fingers and beans. I accused her of idiocy or some such but the thought stuck with me.
Later in the morning we found ourselves in the queue in George’s Fish Shop. (Recently voted an Irish Times top 50 retailer. This accolade does not impress me as I had been enjoying it as a reasonably well-kept secret without the queues.) Fine chunky haddock was on special and a plan began to form.
From the fishmonger queue (with two fine pieces of fresh haddock) to the supermarket queue to pick up the second half of the ingredients. We bought four kinds of beans – Lentils, Cannellini, Aduki and Butter Beans. We had some garden peas so those got added as did a couple of shallots and some pine nuts. While we are queueing, cue picture of pine nuts roasting in the pan:
The cooking instructions are pretty straightforward. Open the bean tins. Rinse and dry the beans. Cue picture of beans drying:
Chop the shallot and pod the peas. Add to the beans in a bowl. Cue picture of all that:
Skin and slice the fish into finger sizes. If you are having difficulty, you can work this out by holding your hand in front of your face. Cue picture of perfectly formed fingers:
Dip the fingers (fish, not yours) in beaten egg. Dredge them in breadcrumbs. I used some from my huge sack of Panko that I inadvertently purchased a couple of months ago. (If you want some, call around with a bag. Make it a big bag.) Fry them in a mix of cooking oil and butter. Serve with the beans. Cue picture of fish fingers and beans:
These were really incredibly flavoursome and simple to prepare. Eldest daughter and the Wife were impressed. I was impressed. I hope you are too. Cue one more shot:
Enjoy it if you will. That’s my cue to exit.