Homemade fish fingers

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Homemade fish fingers are far more delicate and juicy than the frozen kind, yet just as comforting for children. Mild white fish, a crisp crumb and a squeeze of lemon turn this into a simple supper that feels familiar and freshly made at the same time.

Serves: 4 people

Preparation time: 30 min

Ingredients

• White fish fillets – 600 g
• Eggs – 2, beaten
• Breadcrumbs – 120 g
• Flour – 60 g
• Lemon zest – from 1 lemon
• Dried oregano – 1 tsp
• Salt – to taste
• Black pepper – to taste
• Olive oil – 2 tbsp

Method

step 1
Cut the fish into finger-shaped strips and pat them dry well so the coating will cling properly.
step 2
Season the breadcrumbs with lemon zest, oregano, salt and pepper. Place the flour and beaten eggs in separate shallow dishes.
step 3
Dip each piece of fish in flour, then egg, then the seasoned breadcrumbs, coating it evenly on all sides.
step 4
Arrange the fish fingers on an oiled baking tray and drizzle or brush over the olive oil to help the crumb crisp up.
step 5
Bake until the fish is just cooked and the outside is golden. Do not overcook, or the fish will lose its tenderness.
step 6
Serve with lemon wedges and a simple side such as mashed potatoes, peas or a crunchy salad.