Homemade fish fingers
Make your own fish fingers featuring cod coated in crispy spiced breadcrumbs. Ready in under 30 minutes, they make for a quick and easy family midweek meal
- Serves: 4 persons
- 2tbsp plain flour
- 1tbsp smoked paprika
- 1tbsp ground cumin
- 1tsp garlic granules
- 1tsp chilli powder
- 1tsp dried oregano
- 1egg, beaten
- 150g panko breadcrumbs
- 500g chunky skinless cod fillet, cut into thick fingers
- spray oil
- toasted bread roll
- tartare sauce
Step 1Mix the flour, paprika, cumin, garlic granules, chilli powder and oregano in a shallow bowl with lots of seasoning.
Step 2Put the beaten egg and breadcrumbs in two other shallow bowls.
Step 3Roll the cod pieces first in the spice mix, patting to coat well, then in the egg and finally in the breadcrumbs.
Step 4Put on a baking-paper-lined tray and freeze.
Step 5Once frozen you can transfer to a freezer bag and put back in the freezer for another time.
Step 6To cook from frozen, heat the oven to 200C/fan 180C/gas 6.
Step 7Put a rack over a baking tray and put the fish fingers on top.
Step 8Spray with a little oil and cook for 20-25 minutes until crisp and cooked through.
Step 9Serve with a squeeze of lemon in a toasted white bread roll with tartare sauce, sliced tomatoes and lettuce, if you like.