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 cornflakes crushed
- 1 tsp parsley dried
- 2 lemon zest zest only
- 0,5 tsp black pepper
- 1 packet cod fillet
- 50 g flour plain
- 1 egg
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.