Captain Birds Eye does his best but nothing beats a homemade fish finger, here the Little Dish team give you a fun and delicious alternative to the frozen aisle.
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Taken from The Little Dish Family Cook Book: 101 family friendly recipes to make and enjoy with your kids
Prep time 15 mins
Cook time 12-15 mins
Serves 6 (makes 12 fish fingers)
Little ones can help dip the fish in the flour, egg and breadcrumbs.
- 500g sustainable white fish fillets, e.g. cod, skinned
- 2 tablespoons plain flour
- 1 medium free-range egg, beaten
- 100g panko or dried natural breadcrumbs
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon melted butter
- ½ teaspoon salt (optional)
- Preheat the oven to 200ºC/gas mark 6.
- Line a baking tray with baking parchment.
- Cut the fish into 12 2 x 8cm long strips and set aside.
- Place the flour on a plate and the beaten egg into a shallow bowl.
- Mix together the breadcrumbs, parsley, Parmesan, butter and salt in another bowl.
- Take the strips and dip first into the flour and shake off the excess, then dip into the egg letting any excess drip off.
- Then finally gently roll in the breadcrumbs.
- Place the crumbed fingers onto the lined tray.
- Bake for 12–15 minutes or until lightly golden and cooked through.
- Serve with sweet potato chips, peas and tartare sauce.