Fresh Salmon Fish Fingers
This clean-eating recipe for fish fingers is a world away from commercially produced fish fingers. Made with fresh salmon, coated with crispy whole wheat breadcrumbs and served with zingy fresh lemon wedges, these crunchy fingers are a real treat. Popular with adults and children, these fish fingers take only a few minutes to make and are full of goodness.
- Preheat the oven to 200°C.
- Use a food processor to turn your bread into breadcrumbs. If you don’t have a food processor you can grate the bread on a cheese grater and break up any large lumps by hand.
- Set out 3 bowls on your worktop. Beat the egg in one bowl, put the bread crumbs in another bowl and put the wholemeal flour in the third.
- Cut each salmon fillet into 4 even sized pieces.
- Dip each piece of salmon in the flour (coating evenly), then dip in the beaten egg, finally dip in the bread crumbs and coat evenly on all sides. Put the finished piece of fish on a baking tray.
- Repeat the process for each fish finger and line the completed fingers up on the baking tray.
- Bake in the oven for 10 minutes or until they are nice and crispy.
- Serve with lemon wedges and a sprinkling of salt.
You can make these fish fingers with white fish like cod or a budget fish like Pollock to really bring the cost down.