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British

Fish Fingers

Thick batons of cod in a crisp golden breadcrumb coat, shallow-fried until the crumb crackles and the fish inside is just set. The homemade version of the British teatime classic, best eaten with a squeeze of lemon or tucked into buttered bread.

Lunch & dinnerPescatarian25g+ protein
33 min25 prep · 8 cookEasy595 kcalper serving
Fish Fingers

Method

  1. Pat 180 g of skinless cod loin dry with kitchen paper and check it over for pin bones. Cut it lengthways into 4 even fingers roughly 2 cm thick and 8 cm long, trimming off any thin tail so every piece cooks at the same rate.
  2. Season the fingers all over with 0.25 tsp of fine salt and a good grind of 1 pinch black pepper, lay them on a plate and put them in the freezer for 15 minutes. Chilled, firm fish holds its shape and keeps the crumb from sliding off in the pan.
  3. Meanwhile set up three shallow dishes: 20 g of plain flour in the first, 1 egg beaten with a fork in the second, and 40 g of dried white breadcrumbs in the third.

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Per serving

595kcal
47gprotein
51gcarbs
23gfat
5gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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