Crispy Ginger Oat-Crusted Salmon Fish Fingers with Savory Ham

1Preheat your oven to 200°C (400°F) if you prefer to bake the fish fingers instead of frying them.

2Cut the salmon fillet (200 g) into finger-sized strips, about 1 inch wide and 3 inches long.

3In a bowl, combine the rolled oats (100 g), grated ginger, salt, and pepper. Mix well to ensure the ginger is evenly distributed throughout the oats.

4In another bowl, place the beaten egg (1) and in a third bowl, add the flour (1 tablespoon).

5Take each salmon strip and first coat it in flour (1 tablespoon), shaking off any excess.

6Next, dip the floured salmon into the beaten egg (1), ensuring it is fully coated.

7Finally, roll the egg (1)-coated salmon in the ginger oat mixture, pressing gently to ensure the oats stick well to the fish.

8If frying, heat oil in a frying pan over medium heat. Once hot, add the coated salmon fingers and cook for about 3-4 minutes on each side, or until golden brown and cooked through. If baking, place the fish fingers on a baking tray lined with parchment paper and bake for 15-20 minutes, or until golden and cooked through.

9While the fish fingers are cooking, heat the chopped ham in a small pan until warmed through, about 2-3 minutes.

10Serve the crispy ginger oat-crusted salmon fish fingers hot, topped with the warm ham.