Fish Fingers

These are always a hit with kids – even with the kids’ friends (always a risk with something slightly out of the ordinary).  Although that’s not to say that they’re not good enough for the grown ups too.  You can make a nice big batch and keep some in the freezer – who needs frozen fish fingers anyway??

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Fish Fingers
From 'I Quit Sugar for Life' by Sarah Wilson
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Courses Lunch/Mains
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Ingredients
Courses Lunch/Mains
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 200oC.
  2. Blitz the fish with the egg in a food processor.
  3. Transfer it to a bowl and add the chives, salt and pepper and mix well.
  4. Measure out 4 tbsp of the fish mixture at a time to form 8 tight logs.
  5. Coat each log in the parmesan and place them on a baking tray.
  6. Bake in the oven for 20-25 minutes, turning halfway through.
  7. (You can freeze the cooked fish fingers for up to 2 months.)
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