Cooking with kids: Chunky fish fingers
A touch of turmeric turns these crispy haddock bites golden - perfect for cooking with children of all ages
Difficulty and servings
SERVES 2 adults and 2-3 kids
Preparation and cooking times
Prep 15 mins
Cook 15 mins
FREEZE before cooking
- Grown ups and children: Get 3 shallow dishes and set up a production line of flour then egg then breadcrumbs. Children can pour the ingredients into each dish and crack and beat the eggs. If you want the breadcrumbs to be golden then mix through the turmeric. Place a large empty plate at the end of the line to put the uncooked fish fingers on.
- Children: Show children how to methodically dip a finger of fish in the flour, shaking off any excess, then dredge it through the egg and finally roll it in the breadcrumbs so it's completely coated and place it on the plate. This is a job kids as young as 2 can help with but it's a messy one so they may need a wipe down halfway through. The fish fingers can now be laid on a tray and frozen then placed into a bag.
- Grown ups: To cook the fingers heat the oil in a frying pan and cook the fingers for 3-4 mins on each side. Place on a tray lined with kitchen paper and keep warm in a low oven, if cooking in batches. Alternatively, preheat the oven to 200C/180C fan/ gas mark 6. Brush a tray with a little oil, cook the fish fingers for about 10 - 12 mins until golden and cooked through, turn over half way through cooking time.
TIP FOR COOKING WITH KIDS
Before you start tie back any long hair, put on your aprons and wash your hands. Make sure your child is stable where they are cooking and comfortable with the angle they are cooking at. As you cook explain what the different ingredients are and where they come from.
PER SERVING
399 kcalories, protein 29.3g, carbohydrate 43.3g, fat 12 g, saturated fat 2g, fibre 2g, sugar 1.3g, salt 1.1 g
Recipe from bbcgoodfood.com, July 2012.
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http://www.bbcgoodfood.com/recipes/2451639/
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Ingredients
- 500g skinless, boneless chunky white fish fillet (we used haddock), cut into neat thumb-sized strips
- 100g plain flour , seasoned
- 3 large eggs , beaten
- 200g dried breadcrumbs
- large pinch turmeric (optional)
- vegetable oil , for frying
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Difficulty and servings
SERVES 2 adults and 2-3 kids
Preparation and cooking times
Prep 15 mins
Cook 15 mins
FREEZE before cooking
Ingredients
- 500g skinless, boneless chunky white fish fillet (we used haddock), cut into neat thumb-sized strips
- 100g plain flour , seasoned
- 3 large eggs , beaten
- 200g dried breadcrumbs
- large pinch turmeric (optional)
- vegetable oil , for frying
PER SERVING
399 kcalories, protein 29.3g, carbohydrate 43.3g, fat 12 g, saturated fat 2g, fibre 2g, sugar 1.3g, salt 1.1 g
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30 August 2012
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18 September 2012
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