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Homemade fish fingers

Homemade fish fingers

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A star rating of 4.7 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (Can be frozen uncooked)
Nutrition:
HighlightNutrientUnit
kcal336
fat17g
saturates3g
carbs21g
sugars2g
fibre3g
protein26g
low insalt0.88g
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Ingredients

  • 1 egg , beaten
  • 85g white breadcrumb , made from day-old bread
  • zest and juice 1 lemon
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • 400g skinless sustainable white fish , sliced into 12 strips
  • 4 tbsp mayonnaise
  • 140g frozen pea , cooked and cooled
  • 100g young leaf spinach

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
SERVE WITH SMOKY POTATO WEDGES

These chunky wedges can be cooked alongside the fish fingers. Heat oven to 200C/180C fan/gas 6. Cut 4 baking potatoes into wedges, then arrange in a single layer on a baking sheet. Sprinkle over 1 tsp smoked paprika and 1 tbsp olive oil, season, then bake for 30 mins.

Goes well with

Recipe from Good Food magazine, January 2010

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Overall rating

A star rating of 4.7 out of 5.21 ratings
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