Fish Fingers


500g white, skinless fish fillets – cod, haddock, basa, etc (de-frosted if frozen)
1 egg
½ tub of golden breadcrumbs


  1. Pre-heat the oven to 180oC / Gas mark 4
  2. Cut the fish into finger shaped strips
  3. Beat the egg in a bowl
  4. Place the breadcrumbs on a plate or a separate bowl
  5. Dip a fish strip into the beaten egg followed by the breadcrumbs. Coat the fish with the breadcrumbs and place on a baking tray lined with baking paper. Repeat for the rest of the strips of fish.
  6. Place the baking tray, with the fish fingers on, in the centre of the oven for 15-20 minutes, until the fish is cooked
  7. Serve with potato wedges and coleslaw, steamed vegetables or a side salad (or make a fish finger sandwich)

* Any leftover cooked fish fingers can be kept in the fridge to eat for up to 2 days later. Alternatively, they can be placed in freezer bags and stored in the freezer for up to 3 month.

* Swap the fish for bite sized chunks of chicken to make chicken nuggets

* If you want to make your own breadcrumbs, toast 2 slices of bread and, when they’ve cooled, grate them (or place in a freezer bag and bash with a rolling pin)

* You can also make the fish fingers with non-white fish fillets such as salmon, if you’d prefer.

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New project launches to examine local demand for shared kitchen facilities in the Vale

With support from the UK Government’s Shared Prosperity Fund, we have commissioned locally based PER Consulting and Lafan to examine the potential demand for a shared kitchen facility within the Vale communities of Barry, Penarth and Llantwit Major.