Fish Fingers–for baby and you

This is another simple but healthy recipe that is easily adapted for both young children and adults alike. I prefer a crispy coating on my fish fingers but didn’t really want to have to deep fry them using a batter, so opted instead for a simple breadcrumb that can be shallow fried or oven baked. If you wanted, you could dispense with the coating altogether, like the recipe from the Little Dish Favourites Cookbook, which uses lemon sole dipped in milk then flour. Mine is a more traditional version…

Ingredients:

pepper-seasoned plain flour

beaten egg

breadcrumbs with chopped fresh parsley

partially frozen white fish fillets

Method:

I use fillets of white fish that are only partially defrosted from the freezer as this makes them so much easier to dip!

Prepare your ‘dipping plates’ first…use a plate for each of the flour, egg and breadcrumbs.

Cut the fish into finger-sized pieces.

Coat each, first in the flour, then the egg, then breadcrumbs.

Now you can choose to either place on a baking tray and oven cook until golden brown, or heat a little butter / oil in a pan and shallow fry until crispy on the outside and translucent on the inside.

Serve with home-made wedges and garlicky green beans.

Add some spicy paprika to the wedges for grown-ups. Perfect finger food for baby and a treat for you!

Disclaimer: Although I was sent the recipe book for the purpose of this post, all views and opinions are entirely my own, truthful and honest.