Homemade fish fingers

These fish fingers are a far cry from any you'll find in the supermarket freezer.

Juicy, chunky and with a jolt of sweetness from the herbs, they are a fun way of introducing fish into your child’s diet. Try them served between two slices of wholemeal bread with lettuce and mayonnaise.

Fun fact

The fish finger was invented by Clarence Birdseye in 1955, when they went on sale for the princely sum of 1s 8d.

Prep & cooking time

Preparation time: 20 mins

Cooking time: 10 mins

Ingredients (serves 4)

• 400 g white fish filets
• 125 g breadcrumbs
• 2 tsp dried tarragon, or parsley
• 2 tsp lemon zest
• 1 tsp salt
• 2 tbsp plain flour
• 1 egg, beaten
• 2 tbsp olive oil

Method

1. Cut the fish filets into 1cm wide strips
2. Combine the breadcrumbs with the tarragon, salt and lemon zest
3. Dip the fish filets into the flour and coat evenly
4. Dip the fish filets into beaten egg
5. Finally roll the fish filets in the breadcrumb mix so that they are well covered
6. Heat the oil over a medium heat
7. When hot add the fish fingers and fry for 4-5 minutes on either side
8. When they are golden remove from the frying pan and drain on kitchen paper
9. Serve with oven-baked potato wedges and peas