Tommy ruff fish fingers
Chef Kane Pollard takes us inside his home kitchen for these Tommy ruff fish fingers – a recipe his kids devour.
makes 24 fingers
4 potatoes (around 500g), washed
500g tommy ruff (or any local, sustainable fish) fillets, skin off, roughly chopped
10g flake salt
1g cracked pepper
2 eggs
½ bunch dill, chopped
for crumb
1 cup breadcrumbs
2 eggs
100g milk
200g plain flour
Preheat oven to 140C. Place washed potatoes in a pot, cover with cold water and place on a medium heat to cook until tender. Drain the water away and allow potatoes to come down to room temperature.
In a food processor add fish, eggs, salt and pepper. Blitz on high for 30 seconds until smooth. Transfer the fish mousse into a mixing bowl and keep chilled.
Grate cooked potatoes and add to the fish mousse. Fold together thoroughly, then transfer to a lined lamington tray. Use a spatula to spread flat.
Cook in the oven for 30 minutes. Place the tray in the fridge and allow to set. Turn the fish cake out onto a chopping board and portion into fingers.
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Set up a crumbing station, with 3 separate containers: 1 with the milk, 1 with the breadcrumbs, and 1 with the egg wash made of eggs and milk whisked together.
Coat each finger in the flour, dusting off excess, followed by the egg wash, then the breadcrumbs. Set aside. Shallow fry until crispy and sprinkle with salt to finish.
This recipe first appeared in the June 2025 issue of SALIFE magazine.
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