I've said to bone and skin the fish, but that makes you a bit nervous, you can always ask the person on the fish counter to do that for you.
Cornish hake fish fingers - dairy free, egg free
300g Cornish hake (Coley would work well too), skinned, boned and chopped into baby hand sized chunks
100ml of Oatly cream
50g polenta/ cornmeal
50g plain flour
Pour the Oatly cream into a dish
In another dish mix the polenta and flour
Cut your hake into chunks - and soak it briefly in the Oatly cream - we're talking a couple of minutes
then roll each chunk of fish in the polenta/ flour mix so that it's well coated
Heat up some vegetable oil in a frying pan and when it's hot, in small batches fry the fish until it's brown on both sides. I find it takes a two lots of a couple of minutes on both sides
As always you can freeze these - although I do find the coating goes less crispy when you reheat. You could fry them off, but I tend to ping them just for ease. I find that 2 is enough for Harry, and this made 14.
We served these as a nice light lunch - I had them with a spinach salad, Harry had them with some strips of pepper, cucumber sticks and chopped cherry tomatoes.
Photos are missing today because we ate them and I forgot! I'll add them when we have the portion I've frozen.