Homemade haddock fish fingers

  • 4

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

  • 1 tbsp olive oil
  • 1 large egg, beaten
  • 120g white breadcrumb, (make your own by grating day-old bread if you prefer)
  • 1 whole lemon, zest and juice
  • 1tsp mixed herbs, (dried)
  • 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.

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