|50 g g|| cornflakes
|1 tsp tsp|| parsley
|2|| lemon zest
|0.5 tsp tsp||black pepper black pepper|
|1 packet packet||cod fillets cod fillet|
|50 g g|| flour
Zingy and herby fish fingers
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.
- 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.
These can be made in advance and frozen uncooked - simply bake from frozen for 25 minutes.