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Zingy and herby fish fingers

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Ingredients

50 g g cornflakes cornflakes
(crushed)
1 tsp tsp parsley parsley
(dried)
2 lemon zest lemon zest
(zest only)
0.5 tsp tsp black pepper black pepper
1 packet packet cod fillets cod fillet
50 g g flour flour
(plain)
1 eggs egg

Zingy and herby fish fingers

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25 min
(15)

Method

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.

  1. Preheat the oven to 180°C/ 160’C fan/ gas mark 4.
  2. 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.
  3. 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.
  4. 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.