Crisp spiced fish fingers


300g chunky haddock fillet

2 tsp cornflour

2 tsp polenta

3 tbsp sunflower oil

½ red chilli , finely sliced

12 basil leaves , torn, plus a few extra leaves to serve

3 tbsp soy sauce

juice ½ lime , plus lime wedges to serve

100g Thai fragrant rice


  1. Cut the fish into pieces approximately 5 x 10cm. Pat dry with some kitchen towel. Mix the cornflour and polenta on a plate and season with salt and pepper. Add the haddock and turn to coat in the mixture.
  2. Heat 2 tbsp of the oil in a large frying pan and add the haddock fingers. Cook for 5-8 mins, turning occasionally. Remove from the pan and drain on kitchen paper. Keep warm.
  3. Wipe out the pan with kitchen towel. Return to the heat and add the remaining oil. Add the chilli and cook for 1 min, then remove from the heat and add the basil, soy and lime juice.
  4. Cook the rice for 10-12 mins, until tender. Drain well and serve with the haddock fingers, spicy sauce, lime wedges and a few basil leaves.

About Gormans

At Gormans we absolutely live and breathe good food. Our passion for ‘Great British Fish & Chips’ comes across in the time and dedication we’ve taken to getting it just right. We think you’ll agree and keep coming back for more! Here is our story… We are a different kettle of fish! We do it right and we do it well. We’ve taken time to perfect all the tiny details that go into making your meal as tasty and nutritious as possible. With half a century’s worth of experience, we’ve learned just how important every single ingredient is. From the succulent melt in the mouth fish we source, the best British tatties, the healthy oil we fry it in, the fluffy coat of batter we cook it in, to the box we seal it in, Gormans care about quality, we don’t mess around!
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