Description

Crispy and flavorful spiced haddock fish fingers coated with a crunchy polenta and cornflour mixture, pan-fried to golden perfection and served with a zesty chili, basil, and lime soy sauce alongside fragrant Thai rice. This dish offers a delicious twist on classic fish fingers with vibrant Asian-inspired flavors.

Ingredients

Scale

Fish Fingers

300g chunky haddock fillet
2 tsp cornflour
2 tsp polenta
Salt and pepper, to season
3 tbsp sunflower oil

Sauce

½ red chilli, finely sliced
12 basil leaves, torn, plus a few extra leaves to serve
3 tbsp soy sauce
Juice of ½ lime, plus lime wedges to serve

Rice

100g Thai fragrant rice

Instructions

Prepare the fish fingers: Cut the haddock fillet into pieces approximately 5 x 10 cm. Pat them dry using kitchen towel to remove excess moisture, ensuring a crisp coating.
Coat the fish: On a plate, mix together the cornflour, polenta, and season with salt and pepper. Add the fish pieces and turn them to coat evenly with the mixture.
Cook the fish: Heat 2 tablespoons of sunflower oil in a large frying pan over medium heat. Add the coated fish fingers and cook for 5-8 minutes, turning occasionally until golden and cooked through. Remove from the pan and place on kitchen paper to drain. Keep warm.
Make the spicy basil sauce: Wipe out the pan with kitchen paper, return it to the heat, and add the remaining 1 tablespoon of oil. Add the finely sliced red chilli and cook for 1 minute to infuse the oil. Remove from the heat and immediately stir in torn basil leaves, soy sauce, and lime juice to create a fresh, spicy sauce.
Cook the rice: Cook the Thai fragrant rice according to package instructions—generally simmering in boiling water for about 10-12 minutes until tender. Drain well.
Serve: Plate the cooked rice alongside the crispy spiced haddock fingers. Drizzle with the spicy basil sauce and garnish with lime wedges and extra basil leaves for a fresh finish.

Notes

Patting the fish dry before coating is crucial for a crispy texture.
The polenta adds an extra crunchy texture compared to regular flour coatings.
You can adjust the amount of red chilli based on your spice preference.
Make sure not to overcook the fish to keep it tender and moist inside.
Using fresh basil is key to achieving the vibrant flavor in the sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Asian Fusion

Keywords: crispy fish fingers, haddock recipe, spiced fish, pan-fried fish fingers, Thai rice, basil sauce, easy fish dinner