If you spent any part of your childhood in England then it's likely you will remember having fish fingers for dinner. I preferred mine to be served with Alphabites (potato-y letters) and perhaps a blob of ketchup.
Fast forward 25 years…fish fingers are still one of my favourite comfort foods but have made things a little more classy by introducing potato smiles and steamed broccoli…
Normally I buy the bog-standard orange breadcrumb coated fish sticks but fancied something a little more grown up. I wanted a big chunk of cod so I could make some fairly hefty fish fingers but while perusing the fish aisle in the supermarket I spotted some smoked haddock. Bingo! Using plain breadcrumbs with this fish makes them a little more grown up than the normal store-bought fish fingers but know they'd be a hit with the little people as well!
When you pick your fish, go for something quite chunky - if you have a thin piece of fish then it will just dry out in the oven before the breadcrumbs become nice and crispy.
Preheat your oven to 190C (fan oven).
Pat both sides of your fish dry and then slice into even, chunky strips.
Roll each strip of fish in flour, gently shake off any excess flour then coat in egg then roll in breadcrumbs.
Place the fish fingers on a greased baking sheet (I like to use foil on the tray…less washing up…) and bake for 15-20 minutes - until the breadcrumbs are crispy and the fish is cooked through.
The smoked fish in these fish fingers adds a lovely but subtle flavour. They are surprisingly easy to make and I reckon if you have little ones they would love to get their fingers messy with the dunking and bread crumbing!
The vast majority of the time I have my fish fingers with some veggies but one of my guilty pleasures is a good fish finger butty…