Fish Fingers

A childhood classic, but updated with better ingredients and far more class than back then (even in a sandwich!)

Fish fingers

Prep Time 10 minutes
Cook Time 15 minutes
Servings 2 people


  • 500 g boneless & skinless cod fillet (or any firm white fish or salmon)
  • 1 egg (beaten)
  • 100 g white bread (slightly stale would work well)
  • ½ tsp Maldon salt
  • ½ tsp cracked black peppercorns
  • 5 squirt 'Frylight' spray (or other spray oil)


  1. Pre-heat your oven to 180 deg C

  2. Blitz the white bread in a food processor for a few minutes until you have a fine crumb.

  3. Place the crumbs in a dry frying pan over a medium heat, moving the crumb around constantly until they have an even golden colour.

  4. Place the crumbs back into the food processor and blitz once more to get rid of larger crumbs.

  5. Toast again if necessary and then tip out onto a plate.

  6. Mix in cracked black peppercorns and Maldon salt into the crumb.

  7. Cut your fish into fingers about 2cm wide and 15cm long and dip into the beaten egg.

  8. Roll the fish fingers in the crumb until evenly coated.

  9. The fingers can then be kept refrigerated until you are ready to cook them.

  10. Place the fingers on a greased baking tray and cook at the top of a pre-heated oven at 180 deg C for 15 minutes until the fish is cooked through and flakes easily.

  11. Serve with your choice of tomato sauce or tartare on crusty buttered bread.

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Drew Goodwin
Drew Goodwin
11 months ago

Looks lovely. When are you going to come to the States and cook for me?