07 February 2012

Homemade Fish Fingers

Fish fingers were a regular meal when I was growing up and I loved them. They were one of the only convenience foods my mother ever used, although she always served them with veggies. They are the type of food that appeals to children, young and old, but in this enlightened age when we are conscious of the preservatives and other additives in our foods, fish fingers have lost favour.

There's not need to go without them though. They are so easy to make and only take a few minutes in the oven to cook. Prepare them to the cooking stage in the morning, or even the night before they are needed, and keep them in the fridge until it's time to put them in the oven.

500g white fish fillets
1/3 cup fresh breadcrumbs
1/3 cup grated Parmesan cheese
1 egg, beaten
½ tsp sweet paprika
½ tsp dried parsley
1 tbsp butter, melted

Preheat oven to 230 degrees Celsius.

In a shallow dish, combine bread crumbs, Parmesan cheese, paprika and dried parsley. Cut the fish fillets into fingers about 7cm long x 1cm wide.

Place the beaten egg in a shallow dish (a soup bowl is good for this step). Coat each fish finger in egg, then in the bread crumb mixture. Repeat the process. Put the crumbed fish fingers into the fridge to chill for 30 minutes. This helps the crumb coating to stick during cooking, rather than fall off.

Place each fish finger on a baking sheet lined with parchment paper, brush with the melted butter and bake in the oven for about 7 – 10 minutes or until the fish flakes easily and the crumbs are golden and crisp.  Turn after 4 minutes so they cook evenly.

Serve with homemade potato wedges and coleslaw.

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