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
Method
-
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.
Like this? Try these: