I went to Nursery between the ages of 3-6 and I still remember how every Friday was baked fish finger and rice day. I loved it. So much so that I have tried for many years to recreate the recipe until, one day, I found the original magazine clipping in my grandmother’s recipe book.
Ok, so I can sense that you are now somewhat confused… The title says “Baked Chicken Fingers and Rice” and here I’m banging on about “Fish Fingers and Rice”! Truth of the matter is, about 6 years ago I developed this serious allergy to fish and shellfish and I thought my days of Baked Fish Fingers and Rice was well and truly over. I mean, two of my most favourite comfort dishes consist of fish!
I had to improvise and alter the recipes to cater to my new dietary requirements. It turns out that Bird’s Eye Chicken Fingers was perfect for this dish. It has the same size and look of a fish finger without the let’s-kill-her-off-elements that is so typical of your conventional, bog-standard fish finger…
|1 large||Onion, chopped|
|1 tablespoon||Butter, unsalted|
|2 ml||Curry powder, mild|
|1/2 cup||Cheddar cheese, grated|
|1.5 cups||Fairly thick bechamel sauce|
|2 cups||Long grain rice, cooked|
|500 g||Chicken/fish fingers|
|2||Large tomatoes, sliced|
If you’re not sure how to make a great béchamel sauce, see my recipe for a tasty buttermilk béchamel sauce here: Buttermilk Lasagna