Homemade haddock fish fingers
- 4
Make your own breadcrumbs and add lemon zest for tasty fish fingers, suitable from 8 months
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Ingredients
- Olive oil 1 tbsp
- large egg 1, beaten
- white breadcrumbs 120g, make your own by grating day-old bread
- whole lemon 1, zest and juice
- mixed herbs 1 tsp, dried
- pepper 1
- skinless and boneless haddock 350g
Method
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Step 1
Pre-heat the oven to 200C/180C fan/gas mark 6. Brush a non-stick baking sheet with oil.
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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.
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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.
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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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