If you’re trying to get more fresh food onto the kid’s plates, these homemade fish fingers are exactly what you need! Easy to prepare and even freezable – you’ll never have to worry about hidden preservatives and calories again!
50g crushed cornflakes
1tsp dried parsley
2 lemons (zest only)
½ tsp black pepper
4 cod loin fillets
50g plain flour
Make sure to get your cod from one of our fishmongers here. You can find locally grown herbs here and pick up your eggs from Fluffetts.
The other ingredients can be easily found at one of the region’s farmshops here.
Start by preheating your oven to 180 degrees or gas mark 4.
In a bowl, mix the crushed cornflakes with the parsley, the zest of two lemons and the black pepper.
In a separate bowl, beat the egg and leave aside.
Cut the cod loin fillets into strips, dust in plain flour and then dip each strip into the egg before rolling in the crumb mixture.
Line them equally spaces on a baking tray and cook for 13 minutes until golden.
If you want to freeze them, do so before cooking. You can then cook them from frozen at a later date, increasing the time to 25 minutes.