Herby fish fingers

Herby fish fingers

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(3 ratings)


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Cooking time

Ready in 25-35 mins

Skill level



Serves 4

A grown-up version of kids' favourites - serve with oven-roasted chips

Nutrition and extra info

  • Before cooking
  • Healthy
Nutrition info

Nutrition per serving

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  • 50g crustless stale white bread
  • finely grated zest of a large lemon
  • 2 tbsp each roughly chopped fresh dill, fresh chives and fresh parsley
  • 500g skinless lemon sole fillets
  • 2 tbsp seasoned flour
  • 1 egg, beaten
  • vegetable oil, for shallow frying

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  1. Pulse the bread to coarse crumbs in the food processor. Add the lemon zest, herbs and a pinch of salt, and pulse to make bright green, fine breadcrumbs.
  2. Cut the lemon sole into thick strips, about 3 x 10cm. Dust each fish piece with the fl our, shake off any excess, then dip into the egg then the breadcrumbs. At this stage, they can be cooked straight away, kept in the fridge for a few hours, or frozen.
  3. To serve, heat about 1cm of oil in a large frying pan. Once it’s nice and hot, fry the fish fingers a few at a time for 1-2 mins on each side. Drain on kitchen paper, and keep warm while you continue with the rest. When they are all cooked, serve straight away with the oven-roasted chips and tartare sauce.

Recipe from Good Food magazine, February 2005

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Show comments
nickiax's picture

i plan on making these later on in the week and i was wondering if haddock would work just as well? also, would i cook it for the same period of time as 4minutes in total for each seems like a rather short cooking time? thanks

zfacherty's picture

I found these easy to make and definately worth it.
Be sure to get skinless fish tho, took me a while to skin mine!
Very yummy though.

bgardine's picture
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really tasty and very easy to make. I've also made this and added parmasan to the breadcrumbs as a topping on fish and baked them in the oven.

livetoeatkate's picture

I was wondering whether you could oven bake them. We make our own chicken nuggets in a similar way and they do nicely on a baking tray. Do you think it would work with these?

mabbsy's picture

I wouldn't do if I were you, Fran - they need to be fried to seal them I should think.

fran87's picture

These look delish! Does anyone know if you can stick them under the grill like fishfingers?

dazfoodie's picture

These are fantastic. Really tasty with fresh soft fish. Lemon sole may seen quite a pricey fish, keep an eye on those reduced to clear shelves at the supermarket, you can pick up a very cheap tasty dinner!!