Cheesy Smoked Haddock Fish Fingers

Name: Cheesy Smoked Haddock Fish Fingers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 large egg; Black pepper; 100 g strong cheddar, grated; 100 g pre-grated mozzarella (from a packet); 150 g broccoli, cooked and chopped (use the stalks as well); 150 g frozen peas, cooked; 300 ml milk; 250 g mashed potato; 100 g panko breadcrumbs; 100 g flour; 3 eggs, beaten; 450 g smoked haddock (I use the undyed version)

Preparation info

Serves
6

Difficulty
Medium
Ready in
40 min

Appears in

For The Love Of The Sea

By Jenny Jefferies

Published 2021

About

These fish fingers are a fabulous meal and great fun to make. I love to eat them with some very fresh poached eggs, but in the past my kids enjoyed them with baked beans. Alternatively, they can be served with salad or peas. — Jane Devonshire

Ingredients

450 g smoked haddock (I use the undyed version)
300 ml milk
250

Starter
Pescatarian

Method

When I know I am making these, I always cook extra potatoes the night before and keep them for the next day to make this an even quicker meal. It’s also one of the few times I buy the pre-grated packaged mozzarella as the whole ones are just too wet and don’t work in this recipe. Like all my recipes, this can easily be made gluten-free by using gluten-free breadcrumbs.

Place the smoked