Tommy ruff fish fingers - SALIFE | InDaily, Inside South Australia
Chef Kane Pollard takes us inside his home kitchen for these Tommy ruff fish fingers - a recipe his kids devour.
Ingredients
- 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
- 1 cup breadcrumbs
- 100g milk
- 200g plain flour
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