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Homemade fish fingers

[vc_row][vc_column][vc_column_text css=”.vc_custom_1412971050926{padding-bottom: 30px !important;}”]Sometimes, you just see a recipe and you know you have to make it. Did you ever get that feeling? I did with this fish finger recipe! As much as I like cooking different dishes, I do have a soft spot for a fish finger sarnie. It sounds a bit faffsome to make them from scratch, but I really can’t tell you how delicious these are! The hint of fresh lemon zest works beautifully with the slight kick of the cayenne, and they don’t take much more effort than getting them out of a packet…well, maybe a bit more effort than that but it’s worth it!


This recipe originally comes from Lulu’s notes. If you want to make it extra special then you could also make your own bread too!


Ingredients (serves 2)


Unsalted butter 50g
Olive oil
Fresh white breadcrumbs 100g
A lemon, zested and grated
Fresh thyme leaves chopped to make 2 tsp
Cayenne or peri peri seasoning ½ tsp
Flat-leaf parsley finely chopped to make 2 tbsp (we left this out!)
Sustainable cod, haddock or coley 300g, skinless fillet
3-4 tbsp plain flour
An egg, beaten
Good white bread 4 thick slices
Soft butter
Tartare sauce to serve, if you wish




1. Heat the oven to 200C/fan180C/gas6. Melt the butter with 1 tbsp olive oil in a large frying pan. Add the breadcrumbs, lemon zest, thyme and cayenne or peri peri seasoning, and cook over a medium heat for about 4-5 minutes until golden, stirring constantly. Tip the breadcrumbs into a bowl, add the parsley and season.


2. Cut the fish into fat fingers. Tip the flour onto a large plate and the beaten egg onto another. Coat the fish pieces first in the flour and shake off any excess, then dip the fish into the egg to coat completely. Finally press into the seasoned breadcrumbs to thoroughly coat on all sides.


3. Arrange the fish fingers on a baking sheet and cook in the oven for about 10 minutes until crisp and golden, turning once halfway through the cooking time.


3. Spread the bread with butter and a generous dollop of tartare sauce, pack the fish fingers on two slices and sandwich them together. Enjoy! :-)[/vc_column_text][/vc_column][/vc_row]

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