Fish fingers are often a sure-fire way to introduce some fish into your kids diet if they turn their noses up at fish that actually looks like fish! This recipe is a healthier and tastier twist on the supermarket varieties. I found the recipe in the free Tesco family food magazine, which has a special section devoted to cooking with kids. The photography is often inspiring and it has lots of ideas for easy weekday meals. The recipes are simple enough for kids to follow and are often a new take on old favourites, like this one.
The Tesco Website is also a great resource (http://realfood.tesco.com/cooking-with-kids.html), although the website publishes different recipes to the magazine, so it’s definitely worth picking up a copy if you are ever in the store.
Here is the basic fish finger recipe:
2 x 400g white fish fillets, skinned de-boned and cut into fish finger chunks
2 medium eggs lightly beaten
100g Panko breadcrumbs (available in most major supermarkets)
1 unwaxed lemon, zested (or 3 tsps of bottled lemon juice)
2 tbsp Parsley, finely chopped (Freeze dried worked just as well)
3 tbsp Parmesan, grated (I used a tub of dried parmesan and it worked just as well)
2 tbsp Plain flour
Place the breadcrumbs in a bowl and add the Parmesan, parsley and lemon zest (or a teaspoon of juice from a bottle). Add the beaten eggs to one bowl, flour to another and the breadcrumb mixture to a third bowl or plate. Then begin coating the fish by first dipping the fillets in the flour, then the egg and finally the breadcrumb mixture, moving them around until fully coated. My children managed to share the process of dipping and dunking in the different bowls. It was a messy business, but seemed to work well without causing any arguments!
Finally, you can either place the fillets on a non-stick baking tray and oven bake for around 20 minutes, or fry them in Rapeseed oil. If you fry, then remove excess oil using kitchen roll after frying. Serve with potato wedges and peas.