Babies and kids of all ages will love these homemade fishfingers. Plus, these can be made in advance and frozen uncooked - simply bake from frozen for 25 minutes.
Zingy and herby fish fingers
Ingredients
4
people
-
- 50 g
- 1 tsp
- 2
- 0,5 tsp
- 1 packet
- 50 g
- 1
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Preparation
Preheat the oven to 180°C/ 160'C fan/ gas mark 4.
For crunch, mix 50g crushed cornflakes with 1 tbsp dried parsley, zest of 2 lemons for zing and ½ tsp ground black pepper for punch.
For power slice 1 pack cod loin fillets lengthways into strips, dust in plain flour and drip each strip into a bowl of beaten egg.
Roll the strips in the crumb mix, line on a baking sheet and cook for 15 minutes until golden.
Top Tip
These can be made in advance and frozen uncooked - simply bake from frozen for 25 minutes.
