Jamie’s Tip - Something as humble and everyday as a fish finger can be made more nutritious if you make your own, and even better, you can go jumbo in size. I like to use salmon, but white fish works just as well. It’s the perfect family favourite. You can use cheddar or Parmesan.
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
salmon 1200 g
plain flour 100 g
egg 2 (whisked)
smoked paprika 5 g
sea salt pinch
black pepper pinch
wholemeal bread 200 g (torn)
mild cheddar cheese 30 g (grated)
olive oil 2 tbsp
Method
Prepare the fish & coating
Cut the salmon into 10 x 120g portions.
Sprinkle the plain flour across a plate. In a shallow bowl, whisk the eggs with the smoked paprika and a pinch of sea salt and black pepper.
Tear the wholemeal bread into a food processor, grate in the cheddar add 2 tablespoons of olive oil, season with sea salt and black pepper, then whiz until you have breadcrumbs. Tip the breadcrumbs into a baking tray.
Coat the fish fingers
Turn each fish portion in the plain flour until evenly coated, dip it in the eggmixture, letting any excess drip off, then turn it in the breadcrumbs until well coated all over.
Transfer to a baking tray lined with greaseproof paper, layering them up between sheets of paper until all of the fish is coated.
Cook or freeze
Cook right away, or freeze in the tray – once frozen, transfer them to a tub or sandwich bags for easier storage.
To cook, place however many jumbo fish fingers you need on a roasting tray and cook in a preheated oven at 200°C/400°F/gas 6 for 15 minutes from fresh, or 20 minutes from frozen, or until golden and cooked through.
