Fish Fingers

Preparation info
    • Difficulty


Appears in
Max’s Sandwich Book

By Max Halley and Ben Benton

Published 2018

  • About

How hard can it be, right? Not hard at all. So give that old pervert Captain Birdseye the finger and make the best fish fingers in the world.


  • 150 g nice white fish, boned and skinned (cod is back in vogue, but who knows? Haddock? Whiting and sole would be delicious…)
  • 1 litre


Lay out three containers or bowls and place the beaten eggs in one, the flour, salt and pepper in another, and the breadcrumbs in the final one. Cut the white fish into decent sized fingers about the size of a Mars Bar.

Drop the fish pieces into the flour, covering well and shaking off any excess. Then put them in the egg, ensuring they are completely coated and finally, into the breadc