Homemade haddock fish fingers

  • 4

Make your own breadcrumbs and add lemon zest for tasty fish fingers, suitable from 8 months

Homemade haddock fish fingers


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


  • 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.

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