Easy Fish Fingers
4
5 minutes
20 minutes
Kids
We used a chunky piece of wild cod, however they work really well with pollack, haddock and hake too.To make the breadcrumbs, simply pop a few slices of slightly dry white bread into a food processor and blitz to crumbs. Do this in a batch and pop into a bag to keep in the freezer for whenever you need!
Ingredients
- 340g wild cod or other white fish
- 1 tbsp olive oil
- 1 organic egg
- 100g white breadcrumbs
- Salt & pepper
Directions
- Heat the oven to 200°C/180°C/Gas mark 6.
- Cut the fish into strips, probably around 12. You might need an adult with a sharp knife to help with this.
- Grease a baking sheet with a little olive oil to stop the fish sticking when it cooks.
- Beat the egg in a shallow bowl and tip the breadcrumbs onto a plate.
- Dip each strip of fish into the beaten egg so it’s coated all over and then dip into the breadcrumbs so covered completely.
- Place each crumbed piece of fish to the baking sheet and then bake in the oven for 20 minutes.
- Serve with homemade sweet potato chips and peas. And ketchup, of course!
