• 1tbsp Olive oil
  • 1 Large egg, beaten
  • 120g Fresh white breadcrumbs; make your own by grating day-old bread
  • 1 Lemon, zest and juice
  • 1tsp Mixed herbs
  • 1 Pepper
  • 350g Skinless and boneless haddock


  • STEP 1

    Pre-heat the oven to 200C/180C fan/gas mark 6. Brush a non-stick baking sheet with oil.

  • STEP 2

    Pour egg into a shallow dish and place breadcrumbs onto a plate or tray. Mix lemon zest into breadcrumbs. Add herbs and pepper.

  • STEP 3

    Cut the haddock into strips. Dip each strip into the egg, roll it into the breadcrumbs mixture and place on the baking sheet.

  • STEP 4

    Bake for 20 minutes or until golden.

  • If you are not serving these as a family meal, these fish fingers can be frozen uncooked.
  • 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.