Home Made Fish Fingers
- 60g Wholemeal Breadcrumbs
- 30g Parmesan Cheese
- 4 tbps Chopped Fresh Parsley
- Pinch Paprika
- Pinch Salt and Pepper
- 500g Skinned Fish Filets E.g Cod or Haddock
- 1 Large Egg Beaten
- 400g New Potatoes
- 4 tbsp Low Sugar/Salt Tomatoes
- 1 Serving Boiled Baby Carrots and Peas
Preheat the oven to 200 °C, gasmark 6.
In a shallow dish – mix together the breadcrumbs, Parmesan, parsley, paprika, salt and pepper.
Cut the fish fillets into 12 finger-type strips and dip them first into the beaten egg, then into the seasoned breadcrumbs to coat them all over.
Place them in a non-stick baking tray and cook in a preheated oven for about 10-12 minutes, until crisp and golden and the fish is cooked through.
Meanwhile, cook the new potatoes in a pan of boiling salted water until tender. Drain well.
Serve the fish fillets with tomato ketchup, new potatoes and some baby carrots and peas.