Fish fingers are one of the things that kids go crazy for – they are a dead cert winner evey time. Whether it’s with mash or chips, beans or peas (ketchup is obligatory), if I’m serving them up, I know there will be clean plates left.
Making your own is easy. You know exactly what’s going into them. What’s more, even my nearly-three year old enjoys getting involved in making them.
I got into the habit long ago of bread crumbing heels of bread, or any slightly stale slices in the food processor, putting them in a zip lock bag and freezing them. You can pull them out anytime for fish fingers, chicken kievs or turkey or pork escalopes. Like wise, you can pull the bag out to top it up with more crumbs.
Watch our quick video to get a better idea how to make this dish.
Tail ends have no bones, if you take the upper end, or whole pieces of smaller fish such as whiting or pollock make sure it has been pin boned.