Fish Fingers are delicious, but the premade ones can be high in salt, contain small amounts of fish and honestly fill us with some form of guilt for serving ‘beige food’. Making your own make take longer, but they’re really easy to do.
I like to mix up the types of fish I use, sometimes Cod or Haddock and a lot of the time I use Salmon. They take 5minutes to prep and roughly 15-20minutes to cook depending on the size and type of fish.
Recipe
Ingredients:
Fillets of fish – cod, haddock, salmon
Cornflakes – the amount depends on the amount of fish. Assume 2 handfuls for every 8-10 fish fingers
1tbsp Dried Parsley
1tbsp Garlic Granules
1-2 Eggs
Method:
Preheat oven to 170c (fan)
Line a baking tray with baking paper.
In a large bowl whisk the eggs. Set aside.
Put cornflakes in a ziplock bag. Bash with something heavy until fine. Empty onto a plate. Add parsley and garlic granules (can add salt & pepper to taste too), mix well.
Cut fish into finger shape chunks. Dunk into the egg, then coat with the cornflake mixture. Place on baking tray. Repeat until all the fish has been covered.
Bake until cooked through, 15-20mins.
Serve with veggies and potato wedges.
Eat. Enjoy.
Don’t forget to tell me if you make them!
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