0:00:14 > 0:00:18LIQUIDIZER BUZZES
0:00:33 > 0:00:36- Joe, we're going to cook fish fingers with pitta bread.- Nice.
0:00:36 > 0:00:38And we're going to make a lovely portion -
0:00:38 > 0:00:39this is for two people.
0:00:39 > 0:00:41- OK.- And it's going to be cooked in under 20 minutes.
0:00:41 > 0:00:44Are these going to taste as nice as the fish fingers I put in the oven?
0:00:44 > 0:00:47Yeah, you're going to love it, and they're going to be better for you.
0:00:47 > 0:00:50- This is proper fish.- Yeah.- We're using really lovely fresh cod here,
0:00:50 > 0:00:52and we're going to spice things a little bit.
0:00:52 > 0:00:54Brilliant, let's get stuck in.
0:00:54 > 0:00:56Fish fingers with pitta bread -
0:00:56 > 0:00:58250g of white fish,
0:00:58 > 0:01:00one egg,
0:01:00 > 0:01:0375g of white breadcrumbs,
0:01:03 > 0:01:05a pinch of paprika,
0:01:05 > 0:01:07two tablespoons of mayonnaise,
0:01:07 > 0:01:09half a teaspoon of curry powder,
0:01:09 > 0:01:10the juice of half a lemon,
0:01:10 > 0:01:12four wholemeal pitta bread,
0:01:12 > 0:01:14one baby gem lettuce,
0:01:14 > 0:01:16one to two tablespoons of vegetable oil.
0:01:16 > 0:01:19So, for the fish fingers, all you're going to need is one frying pan.
0:01:19 > 0:01:21- Just that, that's it.- Yeah.
0:01:21 > 0:01:23You're going to save me hours with washing up,
0:01:23 > 0:01:24- with just one pan.- Well, I hope so.
0:01:24 > 0:01:27What we're going to do is just tip in a little bit of paprika.
0:01:27 > 0:01:30- So we're just going to sprinkle that over, about that much.- Yeah.
0:01:30 > 0:01:33And then season it with a bit of salt and pepper, as well.
0:01:33 > 0:01:35Right, so, that's our seasoning. If you just want to kind of
0:01:35 > 0:01:37- mix it around a little bit. - Yeah, all right.
0:01:37 > 0:01:40Make sure all the breadcrumbs season properly.
0:01:40 > 0:01:43This gives it a little bit of a colour blast, doesn't it, as well?
0:01:43 > 0:01:45A bit of colour, and a little bit of flavouring, you...
0:01:45 > 0:01:47Honestly, it really makes a difference.
0:01:47 > 0:01:50And then, we're going to crack an egg into this bowl,
0:01:50 > 0:01:53just one egg.
0:01:53 > 0:01:54Just give it a fork through.
0:01:56 > 0:01:59- Do you like fish?- I like fish, yes.
0:01:59 > 0:02:01I don't like the fish when it comes with the head on,
0:02:01 > 0:02:02- and all that business.- Yeah.
0:02:02 > 0:02:05I like... I don't like it to look like a fish.
0:02:05 > 0:02:07OK, so, you like this?
0:02:07 > 0:02:09- I like... This is perfect. - This is perfect.
0:02:09 > 0:02:12So, we've got enough for two portions, so the best thing
0:02:12 > 0:02:15for us to do is we want to make them look like fish fingers in the end.
0:02:15 > 0:02:17- Yeah.- So I'm just going to chop this one in half,
0:02:17 > 0:02:19so we've got a nice bit of... You know, so it looks,
0:02:19 > 0:02:22- kind of, once it's breaded... - Nice and fleshy, as well,
0:02:22 > 0:02:23- isn't it?- Yeah, exactly.
0:02:23 > 0:02:25And then we'll do the same with this one.
0:02:25 > 0:02:27- We'll just trim it up a little bit. - OK.
0:02:27 > 0:02:29Actually, I think you've chopped yours much better than mine.
0:02:29 > 0:02:31You've got a skinny one and a fat one.
0:02:31 > 0:02:33- This is for baby and this is for Daddy.- There we go.
0:02:33 > 0:02:36- Let's put that into our egg.- OK.
0:02:36 > 0:02:38Here, we're just going to, like, coat the egg,
0:02:38 > 0:02:42and this makes sure that the breadcrumb sticks to it.
0:02:42 > 0:02:44So, just place it all into the breadcrumbs,
0:02:44 > 0:02:48and then, once we've got them all in, we can cover them all.
0:02:48 > 0:02:50- Do you reckon your son would like doing this?- He would love this.
0:02:50 > 0:02:54Anything that involves mess and getting messy and dirty,
0:02:54 > 0:02:58- he loves, so, yeah, he'd be in his element doing this.- Aw...
0:02:58 > 0:03:00And we want, kind of, a medium flame,
0:03:00 > 0:03:04and we're going to use a little bit of oil - about one tablespoon.
0:03:04 > 0:03:07- So, into the pan.- Yeah.
0:03:07 > 0:03:11And then, we're going to wait for them to start colouring up.
0:03:11 > 0:03:14- It takes about two, three minutes on each side.- Right, OK.
0:03:14 > 0:03:17- I enjoy this sort of cooking.- Yeah? - Yeah, I like this.
0:03:17 > 0:03:20- I'm going to make this, this weekend. - It's cooking away.
0:03:20 > 0:03:22- That's nice.- So, how long would a fish take to cook?
0:03:22 > 0:03:24Just, when it browns, the fish is generally cooked?
0:03:24 > 0:03:26Yeah, so, I mean, cos we've cut them,
0:03:26 > 0:03:28- we're speeding up the cooking time, really.- Yeah.
0:03:28 > 0:03:30And you don't want to overcook fish,
0:03:30 > 0:03:32I think that's one of the big things, as well.
0:03:32 > 0:03:34So, two, three minutes on each side, for these,
0:03:34 > 0:03:36and then we'll... we'll flip them over.
0:03:36 > 0:03:39I'm going to add a little twist to these fish fingers.
0:03:39 > 0:03:41- Yeah? Another twist? - Another little twist.
0:03:41 > 0:03:43You're messing with my fish fingers, you know that?
0:03:43 > 0:03:46- So, we've got paprika in our fish fingers.- Yeah.
0:03:46 > 0:03:48And here, to go with it, you know
0:03:48 > 0:03:50- sometimes tartare sauce goes really well?- Yeah.
0:03:50 > 0:03:52Erm, but this was my idea, of,
0:03:52 > 0:03:55- like, curry sauce from the chip shop.- Mmm...- OK?
0:03:55 > 0:03:58- So, I'm using mayonnaise...- Yeah.
0:03:58 > 0:04:01- ..and a little bit of curry powder. - Nice.- Yeah?
0:04:01 > 0:04:04So, just a pinch, just to add that flavour,
0:04:04 > 0:04:07and then, to that, just to kind of cut through it all, lemon.
0:04:07 > 0:04:10- Bit of lemon.- Lemon and fish works really well together.- Yeah.
0:04:10 > 0:04:12So, we're rolling it, to get all the juices out.
0:04:12 > 0:04:13- Is this what that does?- Yeah.- OK.
0:04:13 > 0:04:16We'll chop it in half. And then,
0:04:16 > 0:04:20- you hold your hand over it so you can catch the pips.- Nice.
0:04:21 > 0:04:23- Yeah?- Ah!
0:04:23 > 0:04:25Got to make sure you've got no cuts on your fingers, haven't you?
0:04:25 > 0:04:27And then, give that a good old mix,
0:04:27 > 0:04:30and there you have a really delicious dressing of this.
0:04:30 > 0:04:32- That was easy, wasn't it? - Really super easy.
0:04:32 > 0:04:35Now, those are sounding really good, how...?
0:04:35 > 0:04:37- I'll give it a little turn, yeah? - Yeah, I think so.
0:04:37 > 0:04:39Leave the big one, you said, didn't you?
0:04:39 > 0:04:42I'd think so, yeah, a little bit longer for that.
0:04:42 > 0:04:45- Oh, that's looking lovely. - Looking good. Just in time, look.
0:04:45 > 0:04:47Just in time.
0:04:47 > 0:04:49Mine don't look very fish finger-y,
0:04:49 > 0:04:52- but that is a perfect size for a fish finger, isn't it?- That one is.
0:04:52 > 0:04:54- That one's pretty big.- Yeah. - But, you know, I quite like this.
0:04:54 > 0:04:57- This is home cooking.- Yeah.- And that's the whole point, you know?
0:04:57 > 0:05:00- It's not meant to look perfect, like out of the packet.- Yeah.
0:05:00 > 0:05:02So, as you can see, they're beginning to really firm,
0:05:02 > 0:05:05- and you can feel it with your... Can you feel that?- Yeah.
0:05:05 > 0:05:07Beginning to firm up.
0:05:07 > 0:05:09Any of them that are still a little bit soft,
0:05:09 > 0:05:11- you want to just keep cooking them through, yeah?- OK.
0:05:11 > 0:05:15So, I'd give it another, kind of, two minutes, I reckon.
0:05:15 > 0:05:17- Yours are even the right colour for fish fingers.- Ha-ha-ha!
0:05:17 > 0:05:19Mine don't look like a fish finger at all!
0:05:19 > 0:05:22OK, so, we're just going to use the kitchen paper just to
0:05:22 > 0:05:24draw out some of the excess oil.
0:05:24 > 0:05:27- Yeah, there's not a lot of oil, to be fair, is there?- No, not at all.
0:05:27 > 0:05:30It's just, breadcrumbs tend to soak up a lot of oil. So, look,
0:05:30 > 0:05:34- this is fish fingers from scratch, and how long did that take?- Yeah.
0:05:34 > 0:05:36Literally, that just took about five minutes, didn't it?
0:05:36 > 0:05:39So, now, I like to tip the, kind of,
0:05:39 > 0:05:41- curry mayo into a nice little bowl. - Yeah.
0:05:41 > 0:05:43And you know what? I just love serving things
0:05:43 > 0:05:46so people can share and get stuck in.
0:05:46 > 0:05:48- Communal food.- Exactly.
0:05:48 > 0:05:51Chop the pitta in half, and then, what we're going to do
0:05:51 > 0:05:54is we're going to make a nice little pocket for us to eat.
0:05:54 > 0:05:56- OK.- And you can serve it with the lettuce, if you want, as well.
0:05:56 > 0:05:58- Yeah, I think I might have a bit of lettuce.- Yeah?
0:05:58 > 0:06:01- I'll take yours and wash it for you. - There we go.
0:06:01 > 0:06:02- Perfect.- Thank you very much.- OK.
0:06:02 > 0:06:05So, we'll get some lettuce, and then, like I said,
0:06:05 > 0:06:07if you wanted to make more, this is, again, perfect
0:06:07 > 0:06:10if you've got, like, a lot of your kids' friends coming over,
0:06:10 > 0:06:13- cook them in the evening. - Yeah, it's a great lunch, isn't it?
0:06:13 > 0:06:14- Nice quick lunch.- Perfect.
0:06:14 > 0:06:17- So, we've got some nice lettuce for you, there you go.- Thank you.
0:06:17 > 0:06:20And you can just tear it in and get stuck in, really.
0:06:20 > 0:06:25Let's do this, yeah. Mayonnaise is my favourite sauce, so...
0:06:25 > 0:06:27to improve on it, really nice.
0:06:27 > 0:06:29So, shove a bit of that in there,
0:06:29 > 0:06:31and then get one of your fish fingers...
0:06:31 > 0:06:35Actually, the short, fat, stumpy one fits in perfectly.
0:06:35 > 0:06:37- Here we go.- Right, get involved.
0:06:37 > 0:06:39- Shall we do it? Let's do this! - Cheers!
0:06:43 > 0:06:47- Mmm... Ah, that's much better than my fish fingers I make.- Yeah?
0:06:47 > 0:06:49Well, I don't really make them, but that's much better.
0:06:49 > 0:06:52- Than the ones that you buy?- Yeah.
0:06:52 > 0:06:53I can make this, easy,
0:06:53 > 0:06:55- with my eyes shut, yeah, definitely. - Oh, excellent.
0:06:55 > 0:06:58So, there you have it, my fish fingers with pitta bread,
0:06:58 > 0:07:02all cooked in under 20 minutes, and that's your only washing up.
0:07:02 > 0:07:04- Perfect.- Shall I leave you to it?
0:07:04 > 0:07:06Yeah, go on, then, I might as well.