Fish Fingers
I always think of this recipe as a healthy take on a traditional kids tea from my childhood. The benefit of making fish fingers is you know the quality of the fish you are using. If you want to try making your own here are the step by step instructions of what you need to do. The quality and taste will be far superior to a supermarket contender.
I recommend making a big batch of these to fill the freezer. Then bake them in the oven, on a lined baking tray, from frozen. My kids like to eat them with chips, or homemade potato wedges.
ingredients
360g organic fish fillets, skin removed and pin-boned (3-4 fillets depending on size)
90g wholemeal bread
30g Parmesan
1 tablespoon olive oil
1-2 free range eggs
freshly ground black pepper
method
Preheat the oven to 180°C fan oven. Prep the fish: cut the fish fillets into 30g fish fingers, here I am using salmon
To make the assembly line:
Blitz the bread, Parmesan & olive oil in blender, then spread the breadcrumb mix out on a large tray
Take a second tray and crack the eggs into it, lightly beat and add x2 grinds of black pepper
To make the fish fingers, take a piece of fish:
Coat in the egg mix
Coat in the breadcrumb mix
Set aside and repeat the process with each piece of fish.
freezing
Take a lined tray and line up the fish fingers (so they aren't touching), wrap the tray tightly in cling film. Place in the freezer for 1-2 hours, or solid to touch. Then take the semi-frozen fish fingers and place them in a zip lock bag, label and date. (This method means they don't freeze in one big lump, but remain separate).
cooking
Place the fish on a lined baking tray and cook in the oven for 15-20 mins until cooked through (5-10 minds longer from frozen)
Remove, drain on kitchen paper and serve, my kids like these with sweet potato wedges, on the side (as pictured)