Quinoa Crumbed Fish Fingers

2014-08-10
  • Servings : 2
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m

Quinoa crumbed fish fingers

Fish fingers are a favourite from way back. But there’s no need to use frozen or pre packaged when you can make your own in 10 – 15 minutes. Harry absolutely loves eating there and he helps make them too. They’re a great recipe to make with the kids they love to help crack the egg and get messy with the breadcrumbs.

Try making your own breadcrumbs for a healthy boost.

Nutrition Note: These fresh fish fingers take only minutes to prepare and have no hidden nasties.  Prepare an extra batch to fill your freezer.  Your homemade fish fingers are sure to be a much healthier and more child friendly version than the processed store-bought kind.

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Ingredients

  • 1 small white fish filet eg flathead
  • 1 egg, lightly beaten
  • 3 tbs multigrain breadcrumbs* or quinoa flakes for a gluten free option
  • Lemon thyme, finely chopped (optional)
  • 1 tbs olive oil, to lightly fry

Method

Step 1

Cut the fish into bite sized fingers. Dip each fish piece first in flour, dusting off the excess, followed by the egg and then the breadcrumbs/lemon thyme (optional) mix. Set aside and continue with the remaining fish pieces. -

Step 2

Heat oil in a small frying pan over medium heat. Fry the fish fingers for 1-2 minutes either side. Remove from the pan and blot on a paper towel. Alternatively you can bake these in a moderate oven for about 10 minutes. -

 

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Recipe Comments

  1. posted by Helen on August 11, 2014

    Do you think you can just use quinoa and bulgar wheat mix instead? I live in Cyprus and we don’t get quinoa flakes!!! I have a packet of quinoa and bulgar wheat open…… Many thanks for any help :-)

      Reply
  2. posted by Courtney on January 3, 2015

    Hi just wondering if you could freeze these?

      Reply
    • posted by Allie on January 7, 2015

      Yes, I do before cooking. Just make sure the fish you buy is fresh not frozen. Ax

        Reply
  3. posted by Lauren on February 25, 2015

    these sound great!! I’m going to make some and freeze before cooking. Just wondering how to cook the frozen ones…do you cook from frozen? In a frypan just for a little longer than if cooking from fresh?
    Thanks!!

      Reply
    • posted by Allie on March 13, 2015

      You can leave them to defrost in the fridge or cook them on a lower heat for longer when frozen. You can also bake them. Ax

        Reply
  4. posted by MW on March 18, 2015

    Can we use salmon to make this?

      Reply
    • posted by Allie on May 6, 2015

      Yes of course :)

        Reply
  5. posted by Amanda on July 23, 2015

    My 1 year old is allergic to egg. Any ideas on getting the breadcrumbs to stick without it?

      Reply
  6. posted by Julie on November 11, 2015

    I can’t have egg either. You can buy an egg replacer. It comes in a box. You simply measure out the egg replacer (it’s a powder) and mix with water. The directions are listed on the back of the box. I can’t think of the name right now, but can check tomorrow.

      Reply

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