Quinoa Crumbed Fish Fingers2014-08-10
- Course: Dinner
- 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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- 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
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. -
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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