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??
From 'I Quit Sugar for Life' by Sarah Wilson
Preheat the oven to 200oC.
Blitz the fish with the egg in a food processor.
Transfer it to a bowl and add the chives, salt and pepper and mix well.
Measure out 4 tbsp of the fish mixture at a time to form 8 tight logs.
Coat each log in the parmesan and place them on a baking tray.
Bake in the oven for 20-25 minutes, turning halfway through.
(You can freeze the cooked fish fingers for up to 2 months.)