Fish Fingers With Coleslaw - cooking recipe

Ingredients

None None FOR THE COLESLAW
4 oz red cabbage, finely shredded
3 oz savoy cabbage, finely shredded
1 None medium carrot, grated
2 tbsp roughly chopped fresh flat-leaf parsley leaves
1 None spring onion, thinly sliced
2 tbsp mayonnaise
1 tbsp sour cream
1 tbsp white wine vinegar
None None FOR THE FISH FINGERS
2 1/4 lb white fish fillets, skin and bones removed, roughly chopped
2 tbsp roughly chopped fresh chives
2 None large egg whites
1 1/4 cups dried breadcrumbs
2 tbsp olive oil

Preparation

To make the coleslaw, combine all ingredients in a large bowl. Set aside to marinate.
Grease an 8x12 inch baking dish. To make the fish fingers, blend or process fish and chives until smooth. Press mixture evenly into dish and chill until set. Once set, turn out onto a baking tray lined with parchment paper. Cut into 8 slices then cut each slice in 1/2 to make 16 fish fingers.
In a shallow bowl, whisk egg whites lightly. Place breadcrumbs in a separate shallow bowl. Dip fish fingers into egg whites then in breadcrumbs to coat.
In a large frying pan, heat oil over medium-high heat. Cook fish fingers, in batches, for 3 mins, or until lightly browned and cooked through. Drain on paper towels. Season and serve with coleslaw.