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Fish Fingers

My favourite thing about this recipe is that you can have them with salad, potatoes, or pasta. It’s a simple, easy recipe and perfect for everyone in the family. These are fun to make with kids. This recipe also works really well with chicken. You can also substitute some of the breadcrumbs with ground almonds or cooked quinoa.

I hope you enjoy them, let me know how you get on, Jessica Cooke X

 Serves 3 

Ingredients

  • 500g white fish e.g. hake or haddock, skin off
  • 1 egg, beaten
  • 1 handful of plain flour
  • 2-3 handfuls of breadcrumbs
  • 1 tsp cajun spice
  • Salt/Pepper 

Method:

Preheat the oven to 180°C. Line a baking tray with parchment paper.

Slice the fish into finger-sized pieces.

Add the flour, egg and breadcrumbs to three separate bowls. Season the flour with salt and pepper. Add the cajun spice to the breadcrumbs.

Using a wet hand/dry hand method, drop two or three pieces of fish into the flour bowl with your ‘dry hand”. Make sure the fish is coated all over, shake off the excess and drop into the egg. Using your ‘wet hand’, coat the fish in the beaten egg, shake off the excess and drop into the breadcrumbs. Again, using your ‘dry hand’, coat the fish in breadcrumbs and place on the baking tray.

Repeat with the remaining fish, leaving a few cm between the fish fingers on the baking tray.

Bake for 15 minutes or until golden brown. 

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