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Fingerfish Crisped in Breadcrumbs

Traditional Fingerfish

“In the Queen’s Ballroom they broke their fast on honeycakes baked with blackberries and nuts, gammon steaks, bacon, fingerfish crisped in breadcrumbs, autumn pears, and a Dornish dish of onions, cheese, and chopped eggs cooked up with fiery peppers.” -A Storm of Swords

Our Thoughts:

The traditional recipe is one made on the Turkish coast of the Black Sea, where these fantastic little fish are a staple food. The outside is crunchy with the corn meal breading, while, the inside is tender and moist. Just a pinch of salt brings out the taste of the fish, while a bit of lemon is a classic pairing.

The modern recipe is a fish stick in perfect form. Miles beyond anything that came out of your mom’s freezer when growing up, the fried batter is crispy, the fish tender and flaky. Pair with a squeeze of lemon and some tartar sauce and become a kid again. But way better.

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22 Responses

  1. vadigoradigor says
    October 19, 2011 at 2:22 pm

    Hmm, the traditional fingerfish look less appetising than the modern version, though I have to say that the background looks spectacular. :)

    And it seems like I found another use for that bag of panko I have lying in the pantry.

    Reply
  2. Wolfman says
    October 19, 2011 at 5:45 pm

    I make this all the time in here in Alaska after dipnetting for hooligan. The pregnant ones are the best. Mmmmm, fish eggs..

    Reply
  3. Eric Akawie (@EricJ) says
    October 19, 2011 at 8:13 pm

    What flavor custard do you recommend with the fingerfish?

    Reply
    • Needs Mead says
      October 20, 2011 at 8:12 am

      I think our Modern Sweet Cream is the best match. :)

      Reply
    • ChoppedGinger says
      October 20, 2011 at 9:57 am

      We do love a fellow Whovian…

      Reply
    • fluffywarthog1029 says
      October 21, 2011 at 9:25 am

      Do fish even have fingers?

      True story- I had just poured a cup of boiling water in the kitchen yesterday while my GF was making custard for a tart. Somehow, her hand mixer flung a huge dollop of custard into the cup, which in the 30 seconds I had my back turned to grab the tea, managed to poach itself in the water. It was one of the most disgusting things I’ve ever seen happen to tea, but I don’t think the Doctor would’ve minded.

      Reply
      • ChoppedGinger says
        October 21, 2011 at 10:39 am

        Epic!

        Reply
  4. TSR says
    October 20, 2011 at 4:26 am

    Mmm, nothing like fried sprats! The trick is to give them a good bit of salt and let them sit like that. It will draw moisture out of the fish making the meat firmer, and said moisture will help the breading stick to them.

    Reply
  5. Midge says
    October 20, 2011 at 10:00 pm

    Whole fried fresh anchovies are the best! Definitely trying out the traditional version over the weekend; these would be so great with a grilled mushroom salad! Oh, and what wine or beer would you recommend to go with these wee fishies?

    Reply
  6. fluffywarthog1029 says
    October 21, 2011 at 9:27 am

    You could probably add a link/copypasta this to http://innatthecrossroads.com/2011/07/16/tyrions-breakfast-at-winterfell/. I’ve been craving this specific breakfast from the first time I read GoT, but could never figure out a recipe that sounded any better than plain old fishsticks until now.

    Reply
  7. mulayim says
    October 31, 2011 at 3:53 pm

    If you are going for the traditional version, just use corn meal. Trust me, I’m from Trabzon.

    Reply
    • Needs Mead says
      October 31, 2011 at 3:57 pm

      Great! I lived in Eregli for a year, and LOVED hamsi. :)

      Reply
  8. alexinmadison says
    November 1, 2011 at 3:00 pm

    In the US mid-west (I’m from Wisconsin) we have a traditional “fingerfish” that’s served exactly as described above. Smelt is a fresh-water cousin of the Osmeridae, a family of small fish found in the Atlantic and Pacific Oceans. They’re served mostly in winter because they’re a popular prey of ice-fishermen. You find them breaded and deep fried, head and tail intact and they’re served with drawn butter and lemon or tartar sauce. Smelt fries are held as community events and are a great way to have a fun night out in the dead of winter.

    Reply
    • Needs Mead says
      November 1, 2011 at 3:06 pm

      How very cool! And wonderfully strange that the same traditions evolved on opposite sides of the world, both revolving around two wonderful little fish. Thanks for sharing!

      Reply
    • Ry4an says
      November 26, 2011 at 9:47 pm

      If you’re in the Minneapolis area you can get Smelt Fries year round at the Red Stag: http://blogs.citypages.com/food/2010/02/100_favorite_di_36.php . They’re excellent.

      Reply
    • Jenn says
      January 24, 2012 at 12:34 pm

      Yes. I was thinking smelt would fill this role wonderfully.

      And now I am in Arizona and there are no smelt. Sigh.

      Reply
  9. Pat Fuge says
    November 10, 2011 at 3:13 pm

    I can vouch for the smelt, although they are best not in breadcrumbs but in beer batter created from a good stout!

    Reply
  10. Tiffy | Manila Foodistas says
    November 18, 2011 at 2:47 am

    Is it just me or does the traditional one look more appetizing?

    Reply
  11. iassakka says
    May 15, 2013 at 7:03 am

    I’m cooking these today, I’ll let you know about the outcome!

    Reply
    • iassakka says
      May 15, 2013 at 5:31 pm

      There were delicious! In the south of Spain where I come from this dish is very typical, but is normally done with regular white wheat flour. I used polenta (closest thing to cornmeal I could find) and I love the crunchy touch that it adds. Great dish and SO easy to make!

      Reply
  12. Dungeonmaster Jim says
    April 19, 2014 at 12:35 pm

    You need to do the Dornish dish next!

    Reply
  13. alcockell says
    March 8, 2015 at 6:14 pm

    Whitebait would also work.

    Reply

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