Ideal for children young and old! Great for little fingers to make. We used pollock fillets for our fish fingers and they worked perfectly.
Serves 4 to 6
3 slices of bread
600g firm white fish – pollock, cod or haddock
Preheat the oven to 200C/180C fan/gas 6 and grease an oven tray with the olive oil.
Slice the fish into fingers and put to one side. Put the bread into a food processor and blitz until they resemble breadcrumbs and empty onto a plate. Beat the egg in a bowl.
Line up the fish, egg, breadcrumbs and oven tray.
Take a piece of fish and dip it into the egg followed by the breadcrumbs and place on the oven tray. Repeat until all the fish has been used up. Cook in the oven for approximately 15 minutes until the fish is cooked through and the breadcrumbs have turned a golden brown.
Serve with your favourite potato dish and vegetables.
To jazz up the breadcrumbs, add fresh herbs when you blitz the bread.
Use plain yoghurt or pesto instead of egg to stick the breadcrumbs to the fish.