Homemade Fish Fingers
Crispy breadcrumbed fish fingers made with real fish. Much tastier and healthier than frozen shop-bought versions.
Prep: 15 minutes. Cook: 10 minutes. Difficulty: Easy. Serves 4.
Ingredients
- 400g white fish fillets (cod, haddock, or pollock)
- 1 cup plain flour
- 2 eggs, beaten
- 1.5 cups breadcrumbs or panko
- Salt and pepper
- Oil for shallow frying or baking
Instructions
- Cut fish into finger-sized strips (about 2cm wide, 8cm long).
- Season with salt and pepper.
- Set up three plates: flour, beaten egg, breadcrumbs.
- Coat each fish finger: flour, then egg, then breadcrumbs. Press the crumbs on firmly.
- To fry: heat 1cm oil in a pan. Fry for 3 minutes each side until golden.
- To bake: place on a lined baking tray, spray with oil, bake at 200°C for 15 minutes, turning halfway.
- Drain on paper towels if fried. Serve immediately.
Tips for Helpers
- Baking is easier and healthier than frying.
- Make a big batch and freeze before cooking — great for busy days.
- Press breadcrumbs on firmly so they do not fall off during cooking.
Ingredient Substitutions
- Use any firm white fish.
- Panko breadcrumbs give the crispiest result.