Fish Fingers

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes

Made with these products:

Serves: 4

Preparation time: 10 minutes

Cooking time: 10-15 minutes


  1. Cut the fish into long finger shapes about 2cm wide. Season lightly and place on kitchen paper to absorb any excess moisture.
  2. Put the bread into the blender with the parsley and chop using the coarse chop programme, tip onto a plate.
  3. Put the flour onto another plate and beat the egg in a shallow dish.
  4. Dip the pieces of fish first in flour to lightly dust then dip into the egg and drain off any excess before tossing in the breadcrumbs.
  5. Heat about a centimetre of oil in a large frying pan, and when hot shallow fry the fish fingers for about 3 minutes on both sides until crisp and golden. You may have to do this in two batches.
  6. Lift out and drain on kitchen paper before serving.

Tip: For a zingy taste, mix a couple of table spoons of mayonnaise with lemon juice and serve with the freshly cooked fish fingers.


500g thick white fish fillets, skinned e.g. haddock or cod
Salt and pepper
50g crustless white bread
1 tsp of fresh parsley
2 tbsp plain flour
1 egg
Oil for frying

Post a comment

Star Ratings