• Home
• Baby
• Homemade haddock fish fingers

• Share on facebook
• Share on twitter
• Share on pinterest
• Share on whatsapp
• Share on reddit
• Share on tumblr

Homemade haddock fish fingers

• Sarah Barker

Save recipe

Serves 4

A little work

Prep: 20 mins

Cook: 20 mins

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

Print

Ad

Skip to ingredients

Ingredients

• 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

Ad

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.

Authors

Sarah Barker

Ad

Ad

Ad

Loading...

Ad

Loading...