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  • Hazelnut Fish Fingers
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    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.
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    Hazelnut Fish Fingers

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    Servings: 4
    Difficulty: 3/5

    PREPARATION:

    • 1

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

    • 2

      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.

    • 3

      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.

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  • Servings: 4
    Difficulty: 3/5

    PREPARATION:

    • 1

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

    • 2

      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.

    • 3

      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.

    Print Friendly
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