A plate of salmon fish fingers with chunky chips and peas on a spotted plate

Toddler recipe: Salmon fish fingers with chunky chips

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Prep: 10 mins Cook: 30 mins

Easy

Makes 12 fish fingers (4 toddler portions of 3 fish fingers each)

A tasty meal for toddlers, this dish of salmon fish fingers with chunky chips is also rich in omega-3 because of the salmon

Nutrition and extra info

  • Open freeze the fish fingers on a baking tray, then once frozen transfer to a freezer bag

Nutrition: Per serving (3 fish fingers)

  • kcal448
  • fat22g
  • saturates4g
  • carbs30g
  • sugars2g
  • fibre1g
  • protein31g
  • salt0.44g
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Ingredients

  • 2 potatoes cut into wedges (see tip below)
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp oil
  • 1 large egg, beaten
    Eggs

    Egg

    egg

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

  • 100g breadcrumbs, made from day-old bread
  • ½ tsp sweet smoked paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 4 salmon fillets (go for the thick ones), each cut into 3 strips
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • drizzle of oil
  • favourite vegetables, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the potato wedges on the baking sheet. Drizzle over 1 tbsp oil and toss the potatoes in it. Season lightly or leave it out altogether for young children. Cook in the oven for 20 mins, turning them halfway through.

  2. Meanwhile, put the beaten egg into a shallow bowl. Tip the breadcrumbs onto a plate. Mix the sweet smoked paprika into the breadcrumbs along with a little seasoning if you like.

  3. Brush a non-stick baking sheet with the remaining oil. Dip the fish strips into the egg, then coat them with the breadcrumbs. Transfer to the baking sheet. Bake for 25 mins until golden. The fish fingers are very delicate so lift them carefully off the tray with a spatula. Serve with their favourite vegetables and the chunky chips. You can open freeze the fish fingers on a baking tray, then once frozen transfer to a freezer bag. Cook from frozen at 200C/180C fan/gas 6 for 20 – 25 mins until crisp and cooked all the way through.

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