Fish fingers

Preparation info
  • Serves


    • Difficulty


Appears in
Fish etc.: the ultimate book for seafood lovers

By Mark Hix

Published 2004

  • About

Making these yourself is a bit more labour-intensive than reaching into the freezer for a pack, but the flavour makes it well worth the extra effort. We know that kids love them, and grown-ups too. You can use any type of firm or semi-firm white fish from haddock and cod to hoki and pollack - even salmon works well.


  • 500 g skinless fish fillet, any residual bones removed and fillets cut into 8 pieces about 2 x 8 cm, depending on the width of the fillets
  • salt and freshly ground white pepper
  • flo


  1. Season the pieces of fish. Spread the flour in a shallow dish, put the beaten egg in another and the breadcrumbs in a third. Coat the pieces of fish first in the flour, then in the egg and finally in the breadcrumbs.
  2. Heat a generous amount of oil in a heavy frying pan and cook the fish fingers for about 2 minutes on each side, until nicely browned. Drain on kitche