Fish fingers are a life line for parents with tricky eaters, but why not shelve the store-bought option and try a bit of DIY for this classic kids’ dish? It needs a bit of prep, so leave yourself some time, but once made you can keep them in the freezer for a quick and easy option when time gets tight!
This recipes makes a lot, so feel free to freeze some for another day.
800g white fish
2 – 3 tbsp flour
2 tbsp chives and parsley, finely chopped
2 – 3 egg whites
Zest of one lemon
Olive oil or coconut oil for frying
- Line a large tray with cling film, and ensure there’s lots of excess to wrap over the top of the fish.
- Add the fish, herbs and lemon zest to a food processor and pulse until smooth.
- Press the fish mixture into the tray until flat, then cover with the excess cling film.
- Leave in the fridge for 30 minutes.
- Tip out onto a chopping board and slice into correct portion (finger) sizes for children.
- Whisk the eggs whites together in a bowl.
- Add the breadcrumbs to a separate bowl.
- First dip the fish finger into the egg white and cover, then place in the bread crumbs until covered.
- You can store them in a lined tupperware in the freezer if you don’t want to cook immediately.
- Heat oil on a frying pan.
- When oil is simmering, fry the fish fingers for a few minutes on both sides.
- Fish fingers should be golden on the outside, with flaky translucent flesh on the inside.
Serve with peas, roast potatoes and red sauce for a classic children’s favourite!