Homemade Fish Fingers

This is a great one for the whole family and if you have keen little chefs, they can even help out (Millie unfortunately is still too young and would end up eating a lot of raw fish and egg - ugh!!)

It's so simple, you will need:

• White fish (filleted and skinned) - I used Plaice as it was on offer but cod or haddock would obviously work too.
• One beaten egg (depending on the amount of fish you have, start with one, you can always do more)
• Plain flour
• Breadcrumbs (TIP: If no one in your house likes the loaf crusts, toast them lightly and blitz them in a food processor into breadcrumbs - you can then freeze them in a food bag ready for when you want them.)
• Oil for frying (I use olive because I like it but vegetable or sunflower would also be fine)

Put the egg, flour and breadcrumbs in three separate bowls. Cut the fish into finger sizes (again, it's much better if your fish is already skinned, I know from experience!)



Now for the messy bit (older munchkins might like to help out).

First flour the fish fingers, then dip in the beaten egg and finally cover in breadcrumbs. I would recommend doing all the flouring, then all the egging, then the breadcrumbs, you'll get (slightly) less messy - if you have helpers, give them a bowl each.

Your fingers should now look like this:

Grown up bit (strictly no kiddies)! Heat half an inch of oil in a wok or deep frying pan and shallow fry the fingers in batches for about 5 minutes or until golden and you are happy the fish is cooked.

 

Pop them on some kitchen towel to soak up the oil and they are ready to serve.

You can batch cook these and freeze them into portions. If freezing, to reheat defrost thoroughly and then bake in the oven until piping hot.

 

These are a great finger food for babies/toddlers and for older children and adults, I suggest popping in between two slices of bread with some tartar sauce - delish! 

 

Just to prove that a 9 month old will enjoy them...



 

 

 

Emily x