Fish fingers; they’re a staple in most households. Easy to pop in the oven on a school night and full of good-for-you oils, they’re a fast and popular choice. In my childhood, it was all about the frozen fish fingers but I’m not quite ready to turn to Birds Eye just yet. No, we’re making our own.
Home-made fish fingers are far simpler to make than you probably imagine. Not only that, they taste incredible too. What started as a way to start getting fish into our baby’s diet, quickly turned into a chance for us to have a sneaky fish finger sandwich at the same time. Delicious.
Homemade Fish Fingers
You will need:
- An egg
- One skinless fillet of firm white fish such as cod or haddock
- Two pieces of bread made into breadcrumbs
- 25g plain flour
- 1tsp oregano
- Pepper to season
- Pre-heat the oven to 180°C / Gas mark 4-5 and spray a baking tray with fry-light
- Mix the breadcrumbs with 1tsp of oregano and a generous seasoning of pepper
- Prepare three seperate bowls; one with flour, one with beaten egg and one with the breadcrumbs
- Slice the fish fillet into finger length portions approximately 1.5-2cm wide – be sure to check your fish for bones at this point
- Dip each fish finger into the flour, then the egg and finally the breadcrumbs making sure to coat well at each stage
- Lay on baking tray and bake for 15-20 minutes until golden brown, turning halfway