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McDougalls

Fishfingers with Pancake Spaghetti

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For a quick lunch idea make up some pancakes with McDougalls Plain Flour, a pinch of salt, an egg and milk then when cooked shred the pancakes to resemble spaghetti. Place the pancake spaghetti onto a serving place and top with grilled fishfingers and tomato sauce.

Serves 4

What you need:

  • 100g McDougalls Plain Flour
  • pinch salt
  • 1 egg
  • 300ml milk
  • vegetable oil
  • 8 fish fingers
  • tomato ketchup or tartar sauce for dipping
  • non-stick frying Pan

How to make it:

  1. Blend McDougalls Plain Flour and salt together in a bowl then make a hollow in the centre and add the egg.
  2. Whisk egg into flour and then gradually add the milk, until all the flour is worked in and batter is smooth.
  3. Heat a lightly greased non-stick frying pan until hot then pour in enough batter to cover the base of the pan. Cook the pancake for 1-2 minutes on a medium heat until underside is golden brown. Turn over or flip the pancake and cook the other side for a further minute. Continue cooking the batter until you have 4 large pancakes.
  4. Grill the fish fingers as directed on the pack instructions.
  5. To make the pancake spaghetti, roll each pancake up and slice the pancakes across into 5mm strips and then gently separate the strips.
  6. Arrange the pancake spaghetti on a plate, top with fishfingers and serve with tomato ketchup or tartar sauce.

Hints and tips:

  • To keep the pancakes hot stack them on a plate, cover with foil and place in a warm oven.
  • Serve with a crisp salad.
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