82 September 2013 www.womanthismonth.com DELICIOUS FISH FINGERS 100g plain (all-purpose) flour 3 eggs, beaten 200g dried breadcrumbs 1 tbspn fresh rosemary, chopped 500g white skinless, boneless fish fillets for frying vegetable oil to taste salt to taste pepper • To start, as the adult, heat the oil for frying away from the children’s reach in a shallow frying pan. • Take three bowls. Into the first, sift the flour and add the salt and pepper to season it. • In the second bowl, crack the eggs and whisk to break them up. • In the third bowl, add the breadcrumbs and fold the fresh chopped rosemary into this. • Cut the fish fillets into finger-sized lengths and thicknesses. • Get the children to dip each finger of fish in the flour, shaking off any excess and then dip it into the egg. • Finally, roll it in the breadcrumbs so it’s completely coated then place each onto a tray. • To cook the fingers, make sure the oil is of the right heat. Cook the fingers for 3-4 minutes on each side. • Place onto kitchen paper and keep warm in a low oven, if cooking in batches. by JAMES CLAIRE Over the years I have enjoyed working with many children in the kitchen and showing them my world as a chef. Teaching a child to cook is one of the greatest advantages one can give the next generation. LIFESTYLE | food Cooking KIDS with
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