Homemade fish fingers

Homemade fish fingers

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(16 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
Kids will love this homemade version of fish fingers, and they can even help make them too

Nutrition and extra info

  • Can be frozen uncooked

Nutrition:

  • kcal336
  • fat17g
  • saturates3g
  • carbs21g
  • sugars2g
  • fibre3g
  • protein26g
  • salt0.88g
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Ingredients

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 85g white breadcrumb, made from day-old bread
  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g skinless sustainable white fish, sliced into 12 strips
  • 4 tbsp mayonnaise
  • 140g frozen pea, cooked and cooled
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 100g young leaf spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

Method

  1. Heat oven to 200C/180C fan/gas 6. Pour the beaten egg into a shallow dish. Tip the breadcrumbs onto a plate. Mix the lemon zest into the breadcrumbs along with the oregano and some salt and pepper.

  2. Brush a non-stick baking sheet with half the oil. Dip the fish strips into the egg, then roll them in the breadcrumbs. Transfer to the baking sheet and bake for 20 mins until golden.

  3. Meanwhile, mix the mayo with a squeeze of lemon juice. Toss the spinach leaves and peas with a squeeze more lemon juice and the remaining oil. Serve the fish fingers with the spinach and peas and a spoonful of the lemony mayo.

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Comments, questions and tips

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cpowell249
10th Mar, 2012
5.05
Yum!
lauraland
4th May, 2011
5.05
I used wholemeal breadcrumbs, it was a bit difficult to get them to stick, so I didnt have perfect coverage, but that just made them look nice and chunky and homemade. It is the lemon zest that makes the recipie so yummy
mickeychef
11th Sep, 2010
found breadcrumbs hard to stick to fish but the dish went down well with the family
lauryn799
10th Apr, 2010
very nice loved the lemon zest in the breadcrumb .

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