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Homemade fish fingers recipe

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Homemade fishfingers with mashed potatoes and broccoli on children's plates with cutlery

Ingredients

Makes 6 fish fingers

  • 200g ling, cod, pollock, hake or haddock, skinned and cut into finger strips
  • 75g flour, in a wide bowl
  • 1 egg whisked with 1 tablespoon of cold water, in a wide bowl
  • 75g fine breadcrumbs, in a wide bowl
  • A drizzle of rapeseed oil

 

You will need a roasting tray and baking paper.

Timings

Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Homemade fish fingers recipe

When the children were small I always used to make fishfingers. But then I had more children, and life got busier, and they decided that Captain Bird’s Eye fish fingers which they had a school were better than Mum’s home cooking. And so I gave in. And then the other day I found myself buying artisan ready-made fish fingers from a local farm shop. And although delicious and simple and quick for me to cook, actually it made me question what on earth I was doing. Because making fish fingers at home is easy. I’m not saying I’ll never buy a packet of Captain Bird’s Eye again, but it does feel good to be back on track with easy to make at home fish fingers that really don’t take very long to make and it’s such a joy to share this recipe with you.

Method

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.

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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.”

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