Fish Fingers with Pitta Bread CBBC Dish Up

LIQUIDIZER BUZZES

-Joe, we're going to cook fish fingers with pitta bread.

-Nice.

And we're going to make a lovely portion -

this is for two people.

-OK.

-And it's going to be cooked in under 20 minutes.

Are these going to taste as nice as the fish fingers I put in the oven?

Yeah, you're going to love it, and they're going to be better for you.

-This is proper fish.

-Yeah.

-We're using really lovely fresh cod here,

and we're going to spice things a little bit.

Brilliant, let's get stuck in.

Fish fingers with pitta bread -

250g of white fish,

one egg,

75g of white breadcrumbs,

a pinch of paprika,

two tablespoons of mayonnaise,

half a teaspoon of curry powder,

the juice of half a lemon,

four wholemeal pitta bread,

one baby gem lettuce,

one to two tablespoons of vegetable oil.

So, for the fish fingers, all you're going to need is one frying pan.

-Just that, that's it.

-Yeah.

You're going to save me hours with washing up,

-with just one pan.

-Well, I hope so.

What we're going to do is just tip in a little bit of paprika.

-So we're just going to sprinkle that over, about that much.

-Yeah.

And then season it with a bit of salt and pepper, as well.

Right, so, that's our seasoning. If you just want to kind of

-mix it around a little bit.

-Yeah, all right.

Make sure all the breadcrumbs season properly.

This gives it a little bit of a colour blast, doesn't it, as well?

A bit of colour, and a little bit of flavouring, you...

Honestly, it really makes a difference.

And then, we're going to crack an egg into this bowl,

just one egg.

Just give it a fork through.

-Do you like fish?

-I like fish, yes.

I don't like the fish when it comes with the head on,

-and all that business.

-Yeah.

I like... I don't like it to look like a fish.

OK, so, you like this?

-I like... This is perfect.

-This is perfect.

So, we've got enough for two portions, so the best thing

for us to do is we want to make them look like fish fingers in the end.

-Yeah.

-So I'm just going to chop this one in half,

so we've got a nice bit of... You know, so it looks,

-kind of, once it's breaded...

-Nice and fleshy, as well,

-isn't it?

-Yeah, exactly.

And then we'll do the same with this one.

-We'll just trim it up a little bit.

-OK.

Actually, I think you've chopped yours much better than mine.

You've got a skinny one and a fat one.

-This is for baby and this is for Daddy.

-There we go.

-Let's put that into our egg.

-OK.

Here, we're just going to, like, coat the egg,

and this makes sure that the breadcrumb sticks to it.

So, just place it all into the breadcrumbs,

and then, once we've got them all in, we can cover them all.

-Do you reckon your son would like doing this?

-He would love this.

Anything that involves mess and getting messy and dirty,

-he loves, so, yeah, he'd be in his element doing this.

-Aw...

And we want, kind of, a medium flame,

and we're going to use a little bit of oil - about one tablespoon.

-So, into the pan.

-Yeah.

And then, we're going to wait for them to start colouring up.

-It takes about two, three minutes on each side.

-Right, OK.

-I enjoy this sort of cooking.

-Yeah?

-Yeah, I like this.

-I'm going to make this, this weekend.

-It's cooking away.

-That's nice.

-So, how long would a fish take to cook?

Just, when it browns, the fish is generally cooked?

Yeah, so, I mean, cos we've cut them,

-we're speeding up the cooking time, really.

-Yeah.

And you don't want to overcook fish,

I think that's one of the big things, as well.

So, two, three minutes on each side, for these,

and then we'll... we'll flip them over.

I'm going to add a little twist to these fish fingers.

-Yeah? Another twist?

-Another little twist.

You're messing with my fish fingers, you know that?

-So, we've got paprika in our fish fingers.

-Yeah.

And here, to go with it, you know

-sometimes tartare sauce goes really well?

-Yeah.

Erm, but this was my idea, of,

-like, curry sauce from the chip shop.

-Mmm...

-OK?

-So, I'm using mayonnaise...

-Yeah.

-..and a little bit of curry powder.

-Nice.

-Yeah?

So, just a pinch, just to add that flavour,

and then, to that, just to kind of cut through it all, lemon.

-Bit of lemon.

-Lemon and fish works really well together.

-Yeah.

So, we're rolling it, to get all the juices out.

-Is this what that does?

-Yeah.

-OK.

We'll chop it in half. And then,

-you hold your hand over it so you can catch the pips.

-Nice.

-Yeah?

-Ah!

Got to make sure you've got no cuts on your fingers, haven't you?

And then, give that a good old mix,

and there you have a really delicious dressing of this.

-That was easy, wasn't it?

-Really super easy.

Now, those are sounding really good, how...?

-I'll give it a little turn, yeah?

-Yeah, I think so.

Leave the big one, you said, didn't you?

I'd think so, yeah, a little bit longer for that.

-Oh, that's looking lovely.

-Looking good. Just in time, look.

Just in time.

Mine don't look very fish finger-y,

-but that is a perfect size for a fish finger, isn't it?

-That one is.

-That one's pretty big.

-Yeah.

-But, you know, I quite like this.

-This is home cooking.

-Yeah.

-And that's the whole point, you know?

-It's not meant to look perfect, like out of the packet.

-Yeah.

So, as you can see, they're beginning to really firm,

-and you can feel it with your... Can you feel that?

-Yeah.

Beginning to firm up.

Any of them that are still a little bit soft,

-you want to just keep cooking them through, yeah?

-OK.

So, I'd give it another, kind of, two minutes, I reckon.

-Yours are even the right colour for fish fingers.

-Ha-ha-ha!

Mine don't look like a fish finger at all!

OK, so, we're just going to use the kitchen paper just to

draw out some of the excess oil.

-Yeah, there's not a lot of oil, to be fair, is there?

-No, not at all.

It's just, breadcrumbs tend to soak up a lot of oil. So, look,

-this is fish fingers from scratch, and how long did that take?

-Yeah.

Literally, that just took about five minutes, didn't it?

So, now, I like to tip the, kind of,

-curry mayo into a nice little bowl.

-Yeah.

And you know what? I just love serving things

so people can share and get stuck in.

-Communal food.

-Exactly.

Chop the pitta in half, and then, what we're going to do

is we're going to make a nice little pocket for us to eat.

-OK.

-And you can serve it with the lettuce, if you want, as well.

-Yeah, I think I might have a bit of lettuce.

-Yeah?

-I'll take yours and wash it for you.

-There we go.

-Perfect.

-Thank you very much.

-OK.

So, we'll get some lettuce, and then, like I said,

if you wanted to make more, this is, again, perfect

if you've got, like, a lot of your kids' friends coming over,

-cook them in the evening.

-Yeah, it's a great lunch, isn't it?

-Nice quick lunch.

-Perfect.

-So, we've got some nice lettuce for you, there you go.

-Thank you.

And you can just tear it in and get stuck in, really.

Let's do this, yeah. Mayonnaise is my favourite sauce, so...

to improve on it, really nice.

So, shove a bit of that in there,

and then get one of your fish fingers...

Actually, the short, fat, stumpy one fits in perfectly.

-Here we go.

-Right, get involved.

-Shall we do it? Let's do this!

-Cheers!

-Mmm... Ah, that's much better than my fish fingers I make.

-Yeah?

Well, I don't really make them, but that's much better.

-Than the ones that you buy?

-Yeah.

I can make this, easy,

-with my eyes shut, yeah, definitely.

-Oh, excellent.

So, there you have it, my fish fingers with pitta bread,

all cooked in under 20 minutes, and that's your only washing up.

-Perfect.

-Shall I leave you to it?

Yeah, go on, then, I might as well.