Homemade fish fingers
- Preparation and cooking time
- Total time
- plus freezing
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp plain flour
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp garlic granules
- 1 tsp chilli powder
- 1 tsp dried oregano
- 1 eggbeaten
- 150g panko breadcrumbs
- 500g chunky skinless cod filletcut into thick fingers
- spray oil
To serve
- lemon
- toasted bread roll
- tartare sauce
- tomatoes
- lettuce
Nutrition: per serving
- kcal300
- fat3.9g
- saturates0.8g
- carbs34.5g
- sugars1.1g
- fibre3g
- protein30.3g
- salt0.9g
Method
step 1
Mix the flour, paprika, cumin, garlic granules, chilli powder and oregano in a shallow bowl with lots of seasoning.
step 2
Put the beaten egg and breadcrumbs in two other shallow bowls.
step 3
Roll the cod pieces first in the spice mix, patting to coat well, then in the egg and finally in the breadcrumbs.
step 4
Put on a baking-paper-lined tray and freeze.
step 5
Once frozen you can transfer to a freezer bag and put back in the freezer for another time.
step 6
To cook from frozen, heat the oven to 200C/fan 180C/gas 6.
step 7
Put a rack over a baking tray and put the fish fingers on top.
step 8
Spray with a little oil and cook for 20-25 minutes until crisp and cooked through.
step 9
Serve with a squeeze of lemon in a toasted white bread roll with tartare sauce, sliced tomatoes and lettuce, if you like.
