Ingredients
| 3 medium waxy potatoes | |
| 300g hot-smoked salmon | |
| 1 heaped tablespoon flour | |
| 1 egg | |
| 3 large pinches sea salt | |
| 1½ litres rice bran oil, for frying |
Instructions
| 1. | Place the washed potatoes in a pot, covering with cold water. |
| 2. | Bring to the boil and boil for 3 minutes. |
| 3. | Remove from heat and drain immediately. |
| 4. | Once cooled, grate into a bowl. |
| 5. | Add the salmon, flour, egg and salt and mix thoroughly. |
| 6. | You could put in the fridge to cool further, or shape them immediately. |
| 7. | To shape, grab a palmful of mixture and mould into your desired shape. |
| 8. | Place on a tray lined with baking paper and refrigerate until needed (overnight, uncovered in the fridge, is great if making ahead of time as it will dry the exterior out and give a crispier result). |
| 9. | When ready to cook, put the oil in a large pot and heat to about 180°C. |
| 10. | Once to temperature, gently place 2-3 fish fingers in the oil at a time, cooking until dark golden. |
| 11. | Place on a cooling rack before serving. |
| 12. | NOTE: |
| 13. | Think of this as a base recipe, where the potato, fish, flour and egg are the necessary canvas on which you can paint. |
| 14. | You could add any dry, toasted spices or curry powder mixes; whatever fresh herbs you have on hand; different types of seafood. |
| 15. | And by no means do you need to make fish finger shapes; let your hands shape as they please. |
| 16. | You can deep-fry or shallow-fry or even bake. |
| 17. | If reheating the fish fingers, place in a 180°C oven for 8-10 minutes. |
Food styling, recipes and photography Will Bowman & Jane Lyons
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