They say fish is brain food – apparently my older brother lived on fish fingers when he was little. I hate to admit it - he is quite brainy! My son James loves his fish. It is such a healthy quick meal, perfect for a light lunch on their own or a filling supper with other accompaniments. I find it easier to make a large batch of these and freeze what you don’t use. They will happily sit in your freezer for a month. Its also a great lunch or dinner for Mum & Dad. Put it in a crusty ciabatta roll with some rocket & tartar sauce for a posh fish finger sandwich for lunch or load up a soft tortilla with guacamole and spicy salsa for a fish taco for dinner.
If you can use your local fishmonger, you’re more than likely to get a good deal and fresher fish. I like to use Pollock or Hake for this recipe.
- 3 tbsp. plain flour
- 1 large free-range egg beaten
- 50g golden breadcrumbs
- 500g skinless white fish fillets cut into goujons (finger
- sized strips)
- 2tbsp chopped thyme
- 4tbsp rapeseed oil
Preheat your oven to 180c
- Put the flour in a strong freezer bag.
- Pour the beaten egg into a shallow dish.
- Put the breadcrumbs & thyme in a separate shallow dish.
- Gently toss each fish piece in the flour bag until
- Evenly coated, then dip into the beaten egg then the
- Breadcrumbs until evenly coated. Put the prepared fish
- Pieces on a tray lined with parchment paper.
Brush the rapeseed oil over the breaded fish fingers and cook for 15-18 minutes or until crisp & golden brown.