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Jeni's Fish Fingers



As a child, our Marketing Manager, Jeni, couldn’t stand fish fingers, they were her nemesis. Luckily in adulthood, she is a true fish fan! These fish fingers are one of her go-to teatime recipes with her 4-going-on-14 year old niece, Ruby. They tend to go for a chunky piece of wild cod, however they work really well with pollack, haddock and hake too.

To make the breadcrumbs, simply pop a few slices of slightly dry white bread into a food processor and blitz to crumbs. Do this in a batch and pop into a bag to keep in the freezer for whenever you need!


Serves 4

Cooking time: 20 minutes plus 5 minutes prep



340g wild cod or other white fish

1 tbsp olive oil

1 organic egg

100g white breadcrumbs

Salt & pepper




  1. Heat the oven to 200°C/180°C/Gas mark 6.
  2. Cut the fish into strips, probably around 12. You might need an adult with a sharp knife to help with this.
  3. Grease a baking sheet with a little olive oil to stop the fish sticking when it cooks.
  4. Beat the egg in a shallow bowl and tip the breadcrumbs onto a plate.
  5. Dip each strip of fish into the beaten egg so it’s coated all over and then dip into the breadcrumbs so covered completely.
  6. Place each crumbed piece of fish to the baking sheet and then bake in the oven for 20 minutes.
  7. Serve with homemade sweet potato chips and peas. And ketchup, of course!


Wild Cod | Wild Fish
  • Min life 2 Days
  • Min life 2 Days
Wild Pollack | Wild Fish
  • Min life 2 Days
  • Min life 2 Days
Wild Haddock | Wild Fish
  • Min life 2 Days
  • Min life 2 Days

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Eversfield Organic

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