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!
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