You will need a roasting tray and baking paper.
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Preheat the oven to 200/375/gas 5-6.
Line the roasting tin with baking paper or a silicon liner.
Coat the fish strips one by one in the flour, then the egg and finely the breadcrumbs. Place on the roasting tray and repeat until all the fish fingers are covered.
Drizzle with rapeseed oil. Place in the oven for 15 – 20 minutes until crispy.
DOWNLOAD OR PRINT RECIPE HERE.
Asking your fishmonger questions really can pay off. When buying the fish for these fishfingers I mentioned that I was making fish fingers and asked her what the best fish to use was. She said that the hake at the moment was too flaky, the cod was more expensive, the haddock would be good, but the best white fish would be ling. And so ling it was! You can use hake, cod, haddock or pollock with these and if you can, ask your fishmonger first what will be best.”