Cheesy Smoked Haddock Fish Fingers

Preparation info
  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in
For The Love Of The Sea: A cook book to celebrate the British seafood community and their food

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


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


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