Fish Fingers

A kids favourite and one that my family love, big and small. The great things about fish fingers is that they can be eaten for lunch in a sandwich or as part of evening meal with potatoes and vegetables.


Makes: 4 adult portions

TIME: 20 minutes


  • 400g of white fish skinned
  • 75g of ciabatta made into breadcrumbs
  • 3 tbps of plain flour
  • 2 eggs beaten
  • olive oil for frying


Make sure that your fish is skinned. Slice into finger sized pieces.

Place the flour on one plate, the beaten eggs on a second plate and the blitzed ciabatta breadcrumbs on another.

Coat your fish-sized fingers in flour. Now roll in the egg and finally coat in breadcrumbs.

Drizzle the oil in a frying pan and turn the heat to medium. Cook the fingers for 2-3 mins and then flip over and repeat. You may need to cook them in two batches.

Serve in a crusty bap with tartar sauce.

Or why not try with some new potatoes, melted butter and dill and some minted peas.



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