Ingredients
-
for the bread
-
475g strong white flour
-
1 ½ tsp yeast
-
1 ½ tsp sugar
-
25g butter
-
1 1/4 tsp salt
-
340ml water
-
for the fish fingers
-
1 eggbeaten
-
85g white breadcrumbmade from day-old bread
-
1 lemon zestand juice
-
1 tsp dried oregano
-
1 tbsp olive oil
-
400g skinless white fish filletssuch as cod or hake, sliced into 12 strips
Ingredients
for the bread |
|
| 475g strong white flour | |
| 1 ½ tsp yeast | |
| 1 ½ tsp sugar | |
| 25g butter | |
| 1 1/4 tsp salt | |
| 340ml water | |
for the fish fingers |
|
| 1 egg | |
| 85g white breadcrumb | |
| 1 lemon zest | |
| 1 tsp dried oregano | |
| 1 tbsp olive oil | |
| 400g skinless white fish fillets | |
Steps
|
1
|
For the bread: Place all the ingredients for the bread pan as listed. Select the Whole Wheat Bake Rapid 3 hour |
|
2
|
For the fish fingers: Heat oven on CONVECTION 180C . |
|
3
|
Pour the beaten egg into a shallow dish. |
|
4
|
Tip the breadcrumbs onto a plate. Mix the lemon zest into the breadcrumbs along with the oregano and some salt and pepper. |
|
5
|
Brush a non-stick baking sheet with half the oil. |
|
6
|
Dip the fish strips into the egg, then roll them in the breadcrumbs. Transfer to the baking sheet and bake for 20 mins until golden. |
|
7
|
To finish: Remove the bread from the Breadmaker and slice into the perfect fishes using a fish cutter or, if you're brave enough, by hand. |
|
8
|
Add your fish fingers and desired fillings between the bread and serve! |
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