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Family Recipes

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)


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.

Fish Cakes Recipe

Fish Cakes Recipe From Housewife Confidential-4

A classic fish cake is a winner for weekday suppers in our house. Served with a big dollop of Greek yoghurt and either salad or veggies – my children can’t get enough of them.

I think if I were making them from scratch every time we’d have them far less often but I make a huge batch every few weeks and freeze the majority so they can be whipped out and reheated. When we have salad growing in the garden Milla and Monty will pick and wash the leaves ready for supper while I set the table – exactly the kind of relaxing scene I wish played out every evening.


I’ll often cook the fish and potatoes ahead of time and let them sit in the fridge overnight. Getting all of the elements lined up in advance is essential as once you start dipping there is no way to keep yourself clean!

I use a mix of fish and try to choose sustainable fish (find a list of fish to avoid here) and for this particular batch I used a mix of pollock and trout. There are so many lovely fish available it is well worth stepping away from the comfort zone and choosing something different.

Fish Cakes Recipe From Housewife Confidential-2

Fish Cakes Recipe

600g of fish

1.2kg of potatoes, boiled (can use a mix of white and sweet potatoes if liked)

1 big bunch of flat leaf parsley, finely chopped

For the coating: three bowls filled with plain flour, beaten eggs (about 2) and breadcrumbs respectively.

Oil and a small knob of butter for frying.

  • Cook the fish (wrapped in foil for about 15 minutes in an 180°C oven) then flake it using your fingers so you’ll find any bones.
  • Mash the potatoes, if you have one a ricer will make swift and fine mash.
  • Combine the fish, potatoes and parsley and mix well to combine.
  • Shape into patties, nice and fat about the size of a child’s hand (as modelled by Monty in the picture above).
  • With each fish cake you are going to coat it first in flour, then in egg and finally in breadcrumbs – I normally do this by rolling them around in the bowls.
  • Heat the oil in the pan – it needs to be sizzling hot before you get cooking or the breadcrumbs will just soak it all up. If you’re using it add your knob of butter when the oil is hot.
  • Fry the fish cakes on each side until golden.

Makes approx 20 – 24 fat child-sized fish cakes

To re-heat from frozen: pre-heat oven to 180°C. Place frozen fish cakes on a baking tray and cook in the oven for 20 minutes.

With thanks to Mr Kat for the prep pictures.