Herby fish fingers

Herby fish fingers

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(4 ratings)

Ready in 25-35 mins


Serves 4

A grown-up version of a childhood favourite. Serve with oven-roasted chips

Nutrition and extra info

  • before cooking
  • Healthy

Nutrition: per serving

  • kcal274
  • fat14g
  • saturates2g
  • carbs12g
  • sugars0g
  • fibre1g
  • protein26g
  • salt0.77g
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  • 50g crustless stale white bread
  • finely grated zest of a large lemon



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

  • 2 tbsp each roughly chopped fresh dill, fresh chives and fresh parsley
  • 500g skinless lemon sole fillets
  • 2 tbsp seasoned flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 1 egg, beaten



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

  • vegetable oil, for shallow frying


  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.

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Comments, questions and tips

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1st Nov, 2016
Absolutely gorgeous dish, however I troubled to find the skinless sole, had to just buy the whole fish from a counter. Still worth the effort and all the family enjoyed. Will cook again soon
28th Oct, 2011
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
6th Jan, 2009
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.
4th Mar, 2008
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.
29th Feb, 2008
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?
29th Feb, 2008
I wouldn't do if I were you, Fran - they need to be fried to seal them I should think.
29th Feb, 2008
These look delish! Does anyone know if you can stick them under the grill like fishfingers?
26th Jan, 2008
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!!
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