We really don’t need to use processed pre-made versions of this family favourite when it’s this simple to make them yourself. They taste amazing too! Fish fingers are one of the perfect ways to get kids eating more fish, but we all know that frozen processed versions are not going to offer much in the way of nutrition. This Fish Fingers recipe is proof that you can make this classic dish from scratch, packing it with both goodness and flavour, without much faff or time involved at all. In fact, this recipe has just FOUR ingredients, is ready in about half an hour and we’re baking them instead of frying them, meaning hardly any hands-on faff and a healthy dinner, lunch or snack that’s ready in no time.
Why you’ll love this Fish Fingers recipe
⭐️ Healthy and delicious ⭐️ Baked for zero faff ⭐️ Great for freezing These are also great for getting the little ones involved in the kitchen, making them a perfect recipe if you’re cooking with kids. That’s because they’re simple but fun to put together. (And they get to enjoy their efforts!) I like to batch cook these for the freezer too – they’re’ so handy for busy weekends or the school holidays when everyone is famished but there’s not much time. Obviously we’re taking a few shortcuts (as always) for this recipe, but the results are great and they taste delicious, whether you’re making a fish finger sandwich for fish finger wrap for lunch, or a dinner with sides. They’d even be great in a picnic!
Fish Fingers Ingredients
Fish – I use cod but any firm white fish fillets will be fine, such as haddock or pollock. Get skinless and boneless for ease. You could also try Salmon Fish Fingers – follow the link to my recipe. Plain flour – This is to dip your strips into. You can keep it plain or flavour it a little, but make sure you season it well. Eggs – I use free-range medium. You’ll beat these to dip your fish into. Breadcrumbs – I like Panko breadcrumbs for this because they’re bigger and crispier. You can grind them down a bit if you like them finer. Salt and pepper
In the freezer These are great for baking cooking and freezing. You can either freeze them BEFORE baking them or after they’ve been cooked. Make sure you freeze them separately on a baking sheet before adding them into a labelled freezer bag once solid. Fully defrost them before baking in the oven. If you’re freezing these after they’ve been cooked, make sure they’re fully cooled before freezing. Don’t forget they’re amazing between bread or wrap for the ultimate fish fingers sandwich! It’s fine to use frozen fish for this recipe for convenience or to save money. Just defrost the fish fully in the fridge before you start cooking, and make sure you dab any excess liquid off the fillets with kitchen roll before you add the coatings, or they could end up soggy. I would recommend leaving the fish in the fridge until it’s time to cook to help it keep its firmness. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
