Homemade haddock fish fingers

Method

1. Pre-heat the oven to 200C/180C fan/gas mark 6. Brush a non-stick baking sheet with oil.
2. Pour egg into a shallow dish and place breadcrumbs onto a plate or tray. Mix lemon zest into breadcrumbs. Add herbs and pepper.
3. Cut the haddock into strips. Dip each strip into the egg, roll it into the breadcrumbs mixture and place on the baking sheet.
4. Bake for 20 minutes or until golden. 
5. Serve with sweet potato wedges, cherry tomatoes and a dollop of reduced salt and sugar ketchup.

Hints and tips

1. If you are not serving these as a family meal, these fish fingers can be frozen uncooked. 
2. If you don’t want to use haddock, replace with cod or pollock.

SAFETY FIRST: ensure that the fish fingers are soft and do not contain large, hard lumps of fish or breadcrumbs.

Age suitability

8 months

Meal Type

• Lunch
• Tea

Preparation time

Under 20 minutes