These easy fish fingers can be rustled up in a flash, and your family will be begging for more.
I love fish fingers, but I’ve never made my own because all that egg dipping and breadcrumbing seems like a lot of hassle and mess when I can buy frozen ones cheaply. These fish fingers aren’t fish fingers at all, they’re very small crumbles. The topping can be made in the blender quickly and just sprinkled on.
They got the same verdict as the shop bought variety from my toddler, thankfully – I try not to care what he eats but in a week where dinner is something to play with and chuck around it’s nice to see something go straight down.
Fish fingers are traditionally a fast food here in the UK and usually totally encased in breadcrumb. They’re more reminiscent of chain pub sandwiches and frozen potato waffles than high class home made food, but I’ve given these easy fish fingers a full flavoured Italian twist and brought them up to date and up market.
I served these as a Friday night crowd pleaser with wedges, frozen veg and ketchup, but they would be just as good for a posh meal with fresh herbs and a fancy-pants salad, or even served as a started with a tangy homemade dip. Perfect for when you’re out to impress!
I’ve tried these with both cod and pollack, and the pollack sticks together better. There’s not a lot of difference, though, so use what you like, or can easily get hold of. If you don’t have a blender I’m sure the effect would still be good if you mixed by hand.
If you don’t want to buy parmesan specially, use any grated full flavoured hard cheese. I’m sure you’ll really struggle to use up all this pesto and cheese, though… I find stopping myself spooning it straight out of the jar is the hard part. If you don’t have oats flour will do fine, though it won’t have quite the same crunch.
- 1 oz grated parmesan cheese 28g/0.4 cups
- 1 oz porridge oats/rolled oats 28g/0.33 cups
- 3 tsp geen pesto
- 2 fillets white fish
- parsley, to garnish
Preheat the oven to gas mark 6.
Place the oats, pesto and parmesan in a food processor and blend until thoroughly combined.
Snip each fish fillet into four long quarters with scissors and place on a greased ovenproof dish or baking tray.
Sprinkle topping onto the fish strips evenly, pressing on with your fingers.
Bake for 20 minutes, or until the fish is flaky and the topping golden.