Food For Four

Fish Fingers

Posted on | November 9, 2009 | Recipes | No Comments

fish fingers 4

 I have only ever had fish fingers once before and they were the frozen ones from the supermarket. It wasn’t good and I never had fish fingers again. One day after picking Amy from childcare she requested that I make her fish fingers. I’m very conscious about feeding my kids healthy food that fish fingers are never on her menu except when she goes to childcare.

Amy is 3 years old and she takes about an hour to eat her food (I’m not exaggerating). We tried to instill good eating habits since the beginning but as she gotten older she seems to be extremely picky with her food. She loves noodles and pasta but even with these foods she would only eat a couple of spoons. We tried to make her eat more by feeding her but this usually means she just hold food in her mouth and doesn’t swallow.

I made fish fingers for the first time as a request from my daughter. She didn’t like it, may be it was different from the ones from childcare. But my husband really liked it and even requested for me to make it again.

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Ingredients

500g firm, thick, white fish fillets
1/2 cup (75g) plain flour
2 eggs, lightly whisked
1 1 /2 cups fresh breadcrumbs (made from day-old bread)
1/4 cup chopped flat-leaf parsley
1 tsp grated lemon peel
vegetable oil for shallow-fry
lemon wedges, to serve

Method

  1. Cut fish fillets and set aside.
  2. Place the breadcrumbs, parsley and lemon peel in a bowl. Season with salt and pepper. Mix thoroughly.
  3. Place eggs in a bowl and beat well.
  4. Place flour another bowl.
  5. Dip a fish ‘finger’ in the flour and shake off any excess. Dip fish in egg mixture then breadcrumb mixture, pressing down firmly to coat. Place coated fish on a tray.
  6. Repeat with remaining fish, flour, egg and breadcrumb mixture. Cover with plastic wrap and place in the fridge for 10 minutes to set.
  7. Heat the oil in a large frying pan over medium-high heat. Add the fish fingers in the pan and cook, turning occasionally, for 5 minutes or until golden brown and cooked through. Transfer to a plate lined with paper towel.
  8. Serve fish with lemon wedges, if desired.

fish fingers

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