Maya-maya knocks on the door. Crispy Fish fingers, as my dad used to make

My father, Juan Andres, was born in Huelva, in the South of Spain. It is not the prettiest provincia in the country, but it has beautiful beaches, like Punta Umbria, the most delicious prawns I have ever had in my life and the tastiest jamon in the world: Jamon de pata negra from Jabugo. But this is something I will talk about it in another post.

My parents were divorced when I was 8 years old so my siblings and I used to spend part of the summer with my dad in Punta Umbria. I have very fond memories of that fishing village (nowadays I am sure it is completely different) and those hot summers on the beach. I remember when my father took me and my siblings to the fish market very early in the morning, just a while after the pescadores arrived from faenar (slang for working), and bought fish for lunch. He taught us how to select good fresh fish:

• fresh and not smelly
• Eyes clear, shiny (not red)
• Gills red or pink
• Flesh firm (we had to touch it to verify it!)
• Scales shiny and tight on the skin.

My father used to say:"If you buy fillets, not the whole fish, odor must be your primary check for freshness!"

The best thing of going with my dad to the market was the hot churros with milk we had back home. Of course, we also had to help him to clean the fish. My favourite fish was sardines, especially a la parrilla (on the grill), although I never liked them with banana, like my dad had for breakfast.

Fish fingers

This is our Thursday night dinner. I also served a plate of steamed broccoli with soy sauce, which Aurelia and I fought for.

Maya-Maya is a white fish from the sea of Palawan or Mindoro. My yaya tells me that if the maya-maya has a strong smell, it comes from the river.

Once a week, at 6am, my driver goes to the fish market of Baclaran and buys me a couple of fresh maya-maya and sometimes prawns. I went with him twice, to meet the fishmonger and introduce my driver Frank. Since I was heavily pregnant and have since had the baby, I stopped going....and now, I would like to go again but I recognise that it is better if Frank buys the fish, as the locals understand each other and Filipinos know a lot about fish!

From this white fish, my yaya and driver make a nice fish soup using also the heads. And I make sometimes fish fingers, fish curry or fish pie...

I am sure most of you know already how to make fish fingers, but not all of you know how my dad made them...

• 2 white fish fillets, cut into chunky shapes.
• 2 cups of homemade breadcrumbs or panko breadcrumbs
• 1 cup of plain flour
• 2 eggs beaten
• Olive oil for frying or sunflower oil

1. Sprinkle the fish with salt, then cover it and keep it in the fridge for half an hour to firm up.
2. Take three bowls and the flour, egg and breadcrumbs and place them on the table in that order so you won't get confused.
3. Using kitchen paper, rub any excess salt off the fish. Dust the fish pieces in flour and shake off any excess, then dip in the egg and then the breadcrumbs.
4. In a frying pan, add at least 1 cup of oil, when hot, fry the fish for 3 minutes until deep golden colour
5. Drain on kitchen paper.

Notes:

1. I read somewhere that it is healthier if you use a lot of oil. Believe it or not, the fish will absorb less oil and will be less greasy. 
2. Homemade breadcrumbs: cut slices of old bread, without crust, and place it in the food processor. In the highest number, mix the bread until fine, like sand.
3. Panko breadcrumbs are give fried food a light coating that stays crispy for longer.
4. In the step number 3, it is important that all the excess of the egg is dripped off before you dip the fish in the breadcrumbs.
5. I grew up with olive oil in my kitchen because Spain is one of the main producers, like Italy. But it is understandable it is expensive to get it.
6. Don't crowd the pan when you fry the fish, just two pieces at the same time.