Healthy homemade fish fingers

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.

Ingredients

800g white fish
150g breadcrumbs
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

Method
  1. Line a large tray with cling film, and ensure there’s lots of excess to wrap over the top of the fish.
  2. Add the fish, herbs and lemon zest to a food processor and pulse until smooth.
  3. Press the fish mixture into the tray until flat, then cover with the excess cling film.
  4. Leave in the fridge for 30 minutes.
  5. Tip out onto a chopping board and slice into correct portion (finger) sizes for children.
  6. Whisk the eggs whites together in a bowl.
  7. Add the breadcrumbs to a separate bowl.
  8. First dip the fish finger into the egg white and cover, then place in the bread crumbs until covered.
  9. You can store them in a lined tupperware in the freezer if you don’t want to cook immediately.
  10. Heat oil on a frying pan.
  11. When oil is simmering, fry the fish fingers for a few minutes on both sides.
  12. Fish fingers should be golden on the outside, with flaky translucent flesh on the inside.
Our Related Content
Hacks for your kid's lunchboxes

Serve with peas, roast potatoes and red sauce for a classic children’s favourite!

maternity&infant