How to make fish fingers
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Learn how to skin fish and breadcrumb fillets to serve as crisp golden fingers- it's a good recipe for cooking with children, too.
Points to remember
- To skin the fish, hold the tail end of the fish and make an incision. Ease the flesh up a little. Use a small amount of salt to help grip the fish. Slide the blade along to remove the flesh from the skin.
- Cut the fish into chunky strips.
- Set up three dishes, one with flour, one with egg and the final one with breadcrumbs.
- Dip the fish in flour, shaking off the excess.
- Next dip it in beaten egg, again shaking off the excess.
- Finally dip the fish into the dried breadcrumbs then lay it on a greased baking sheet.
- Repeat with all the fish chunks.
- Oven cook or fry the fish fingers until golden and cooked through, turning once during cooking time.
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TIPS
HOW TO MAKE FISH FINGERS
If you use one hand for the dry ingredients - the flour and breadcrumbs - and the other for the egg, this will stop you getting in a sticky mess.
HOW TO MAKE FISH FINGERS
This is a fun activity to do with children. Get 3 shallow dishes and set up a production line of flour, then egg, then breadcrumbs.
HOW TO MAKE FISH FINGERS
If cooking in batches, place on a tray lined with kitchen paper and keep warm in a low oven.
HOW TO MAKE FISH FINGERS
If you want to make the fish fingers ahead, put the tray of uncooked fish fingers in the freezer and once frozen, transfer them to a freezer bag.
Comments, questions and tips
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