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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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.
I make this all the time in here in Alaska after dipnetting for hooligan. The pregnant ones are the best. Mmmmm, fish eggs..
What flavor custard do you recommend with the fingerfish?
I think our Modern Sweet Cream is the best match. :)
We do love a fellow Whovian…
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.
Epic!
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.
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?
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.
If you are going for the traditional version, just use corn meal. Trust me, I’m from Trabzon.
Great! I lived in Eregli for a year, and LOVED hamsi. :)
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.
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!
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.
Yes. I was thinking smelt would fill this role wonderfully.
And now I am in Arizona and there are no smelt. Sigh.
I can vouch for the smelt, although they are best not in breadcrumbs but in beer batter created from a good stout!
Is it just me or does the traditional one look more appetizing?
I’m cooking these today, I’ll let you know about the outcome!
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!
You need to do the Dornish dish next!
Whitebait would also work.