Fish Fingers – Homemade and Easy

Homemade Fish Fingers Made by Children-1

Milla, Monty and Betsy are back with another cooking video. When I suggested we make fish fingers with the fish we bought this weekend they decided it would make a great recipe.

Fish fingers have a pretty bad rep when it comes to feeding children but making them yourself cuts down on the processes and unnecessary ingredients.

They’re a quick and easy bake – despite adding in filming, these went from fridge to table in under 40 minutes. You could do it in 25 without the camera!

Homemade Fish Fingers Made by Children-4

We added a Minty Pea sauce and salad to serve. The sauce goes down very well even with Milla who doesn’t like peas. I am a fan of Greek yoghurt with food but you could easily use natural yoghurt and extra peas to thicken it.

Fish fingers freeze really well. Batch cooking makes these a quick and easy after school supper. Simply cook, cool and freeze then reheat when ready.

Thank you to everyone who commented, liked and sent messages about their last video. You wouldn’t believe how happy they were to know you’d watched and enjoyed. One step closer to their dream of being as good as Jamie Oliver.

 If you can’t see the embedded video click here to view it on YouTube.

Homemade Fish Fingers

Two fillets of firm fish (pollock, sole, huss, cod, what ever you fancy)

Breadcrumbs

One large or two small eggs, beaten

Preheat the oven to 180°C

  • Make your breadcrumbs – if your bread is fresh give it a light toasting to lose some water. Spread them out on a plate.
  • Beat your egg in a flat bowl.
  • Remove skin and any pin bones from the fish. Slice the fillets into chunky fingers.
  • Roll each finger in the egg and then roll in the breadcrumbs until covered. Place on a baking sheet.
  • Once all of the fish fingers are covered bake in the oven for about 15 minutes. Turn them once after about 7 minutes.
  • Serve with salad or steamed veggies with minty pea sauce.

Minty Pea Sauce

Four table spoons of thick Greek yoghurt

A dozen mint leaves, picked

Three table spoons of peas

  • Put the frozen peas in a bowl and cover with boiling water. Set aside for a minute or so until the peas have thawed.
  • Drain the peas and put them in a blender.
  • Add the yoghurt and mint then wizz them up until smooth.
  • You can add some peas into the sauce afterwards if you like it chunky.
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