12 months +

No Junk Fish Fingers

Prep: 10-30 mins
Cooks in: 10-30 mins
Serves: 4

Contains:

  • Gluten

  • Eggs

  • Wheat

  • Dairy

Ingredients

For the fish fingers:

250g haddock or pollock
45g fine breadcrumbs
25g parmesan cheese or vegetarian alternative (optional)
1 large lemon 
45g plain flour
1 egg
Oil to spray / brush

 

For the dip (optional):

100g crème fraiche
1 tbsp freshly chopped herbs (you can use either parsley, dill or tarragon)

Contains:

  • Gluten

  • Eggs

  • Wheat

  • Dairy

Method

Step 1

Preheat the oven to 200°C / 180°C fan / Gas Mark 6. Line an oven tray with parchment paper.

step 1/6

Method

Step 2

Zest and juice the lemon. Cut fish into chunky strips. Drizzle with half of the lemon juice all over.

step 2/6

Method

Step 3

Mix breadcrumbs, cheese and half of the lemon zest together.

step 3/6

Method

Step 4

Place oven tray in front of you, along with fish strips. Place flour, beaten egg and breadcrumb mix into three individual bowls. Line up the flour, the beaten egg and breadcrumb mix bowls in a line. Coat each fish strip in flour, then in the egg finishing off with the breadcrumbs mix.

step 4/6

Method

Step 5

Line up the strips carefully on the oven tray as you go. Brush or spray with oil. Bake for around 10 -15 minutes until golden. 

step 5/6

Method

Step 6

In the meantime make the dip. Place the crème fraiche in a bowl. Mix in the herbs, half of the lemon zest. Season to taste with the rest of the lemon juice.Serve the fish fingers warm with the dip on the side.

step 6/6