Finger food is always a winner with kids – whether they eat it is another matter! If the flaky texture of portioned crumbed fish isn’t what your little one wants for now, give these home made fish fingers a go!
This recipe will give you a large batch for you to freeze – so all you have to do is thaw and cook.
800g White fish, skin and bones removed, roughly chopped
150g Breadcrumbs (see Options)
2 – 3 Tbs Spelt flour – any flour will work fine here
2 Tbs Herbs: Chive and parsley roughly chopped
2 – 3 Egg whites
Zest of 1 lemon
Olive oil or coconut oil for frying
- Line a tray approx. 28 x 19 cm with cling film – ensure there is lots of excess to wrap over the top of the fish
- Add your fish, herbs and lemon zest to your food processor and pulse until smooth
- Press the fish mixture into your tray, cover with the excess cling film and pop into the fridge to firm up
- Tip out onto a chopping board and slice into fingers
- Dip your fish fingers into egg white then dip into bread crumbs – you can now either store them in lined tupperware for the freezer with baking paper between each layer or it’s time to cook them!
- Heat a tablespoon of oil in a frying pan and then add a couple of fish fingers. Cook for a couple of minutes on both sides. Add more oil as necessary.
- Serve with a slice of lemon and home made tomato sauce, greens and mini roast potatoes
Options: Crumbing: If you don’t have breadcrumbs there are lots of other alternatives – almond meal (ground almond), quinoa flakes, wholegrain flour, shredded coconut – you may have other ideas too?
How kids can help
- Fish can be a bit off putting to kids with it’s slimy like texture so get them involved, if they are old enough they can help cut up the fish using a pair of scissors
- Cutting up herbs with scissors
- Zesting the lemon
- Spreading the fish mixture out into the tray
- Crumbing the fish – messy but fun!