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.

This recipe was featured in our Launch Magazine. To find out more about our popular magazines or to purchase online see the links below:

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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. -