Fish Fingers

Everyday we through away edible good food, all it takes is a little commitment to create amazing dishes that does not have to come from the best cut. We used all the trim, scraped all the bones from mahi-mahi to create these croquettes. Seasoned them lightly overnight and slow roasted with salt, pepper and zest.

Checked for bones and added a little chopped dill and parsley. Pressed in a tray cut into squares and crumbed. Served with a spiced mayo and greens. I was surprised how much we bin!

This is not my own, it is not original. It does tick a whole lot of boxes. Chefs have been cleaning fish bones for years. With all the bones we roast and pull the meat, season with lemon, salt and fennel. The natural gelatine allows the trimmings to stick together. We cut into finger size. Crumbing and deep frying served with a treated sauce.

Pulled fish

Fish finger pressed

Plated fish fingers