Crispy fish fingers

I love fish fingers, whether with mash or in a sandwich with tartare sauce or ketchup, they always hit the spot.

These are beautiful homemade crunchy fish fingers with flaky creamy fresh white fish.

You’ll never want those old boxed ones again.

Prep time: 10 mins

Cook time: 20 mins

Servings: 2

Ingredients

2 free range organic eggs, beaten
50g fine sourdough breadcrumbs or bought panko breadcrumbs
1 tbsp of olive oil
2 pieces of cod or haddock cut into thick fingers
sea salt

Instructions

Heat the oven to 200c/180c fan. Tip the breadcrumbs onto a plate and mix with a little sea salt. Pour the beaten egg into a shallow dish.

Dip the strips of fish into the egg then roll them in the breadcrumbs to coat.

Line a baking sheet with baking parchment and brush with a little of the oil. Place the fish fingers on the tray and bake for 20 mins or until golden. Or you could fry them instead (I did) with a little sunflower and olive oil mixed.

Serve the fish fingers with a squeeze of fresh lemon and some mayo or tartare sauce. Great with salad for lunch, or with potatoes and peas for dinner!

Nutrition Info

Fish

Cod and haddock are rich in vitamin B12 which makes for healthy red blood cell production. B12 also plays a role in the production of DNA as well as enhancing the health of the brain and nervous system.

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Give a man a fish, and you’ll feed him for a day. Teach a man to fish, and he’ll buy a funny hat. Talk to a hungry man about fish, and you’re a consultant.

Scott Adams

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