Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids?? (aka Recipe for Fish Fingers)

I read the ingredients of the supermarket fish fingers as: Cod fillet (58%), crumb coating Crumb coating contains wheat flour, palm oil, water, potato starch, wheat starch, salt, yeast, turmeric, mustard powder, natural colours paprika extract and curcumin, pepper extract, emulsifier mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids.

Anyway, there were too many words in that last line that I had no idea about, so I though I’d go about making my own instead.

Amberjee’s Fish Fingers

400 g fish

120 g breadcrumbs

2 Tbsp parmesan cheese, grated

squeeze of lemon juice

tsp dried herbs like thyme, oregano etc.

3 tablespoons plain flour

olive oil

Stick it all in a blender apart from breadcrumbs and olive oil. Add a little olive oil to bind if mixture is too dry. Shape mixture into fingers with your hands. Roll them in breadcrumbs and place on a plate or foil in the fridge for a half hour or longer. Then heat some oil in a frying pan and pan fry until golden. Yum!