Jumbo Cod Fish Fingers

Flaky succulent cod coated in golden, crispy breadcrumbs. Jumbo Cod Fish Fingers go down a treat with all the family. Quick & easy to make – freeze for later, bake or fry.

Flaky succulent cod coated in golden, crispy breadcrumbs frying in a pan.

Jumbo Cod Fish Fingers are a comfort food family classic which is hard to beat, especially when the fish fingers are homemade. No hidden additives, succulent flaky fish coated in crunchy breadcrumbs served with your favourite sides.

Guaranteed to go down a treat with kids and is a great way to get them eating more fish!

I’ve made the fish fingers jumbo sized so there’s relatively less breadcrumbs and more succulent fish. The breadcumbs are made with turmeric and paprika to add a hint of flavour whilst combining to give a rich golden colour.

CAN I USE OTHER TYPES OF FISH?

Absolutely. Salmon or any firm white fish such as coley, pollock or haddock make excellent fish fingers.


Just look for the blue label from the Marine Stewardship Council for sustainable sourced fish.

HOW TO MAKE JUMBO COD FISH FINGERS.

Full recipe with detailed steps in the recipe card at the end of this post.
Cut your fish pieces into strips.


Get your assembly line ready with shallow containers for the flour, beaten egg and breadcrumbs.

Coat the fish strips first with the flour mix, then the egg and then the breadcrumbs. It really is as easy as that!
Your fish fingers are ready to fry or bake.

TOP TIPS FOR THE BEST BREADCRUMBS:

Make your own breadcrumbs. Save your leftover stale bread and whizz into breadcrumbs. Keep them in the freezer until needed.


Make your own breadcrumbs. Save your leftover stale bread and whizz into breadcrumbs. Keep them in the freezer until needed. Bake from frozen for 10 minutes at 180 ℃ until crisp.

CAN I FREEZE JUMBO COD FISH FINGERS?

Yes, you can! They will keep in the freezer for up to three months ready to be taken out and cooked from frozen.

Jumbo Cod Fish Fingers in a homemade roll with a side of oven baked chips

WHAT TO EAT WITH JUMBO COD FISH FINGERS.

Frozen peas or mushy peas and a side of chips or creamy mash.
Jumbo Cod Fish Fingers are delicious in a homemade soft bread roll with oven baked chips.

PIN FOR LATER

Flaky succulent cod coated in golden, crispy breadcrumbs. Jumbo Cod Fish Fingers go down a treat with all the family.

LET’S KEEP IN TOUCH! YOU CAN FIND ME ON PINTERESTINSTAGRAM, FACEBOOK, AND TWITTER!

Hope you enjoy Jumbo Cod Fish Fingers as much as we do. If you make this recipe, I’d love to know how you get on. Please rate the recipe and leave me a comment below if you do.

 

Flaky succulent cod coated in golden, crispy breadcrumbs. Jumbo Cod Fish Fingers go down a treat with all the family. Quick & easy to make - freeze for later, bake or fry.

Jumbo Cod Fish Fingers

Flaky succulent cod coated in golden, crispy breadcrumbs. Jumbo Cod Fish Fingers go down a treat with all the family. Quick & easy to make – freeze for later, bake or fry.
0 from 0 votes
Print Pin Rate Save Recipe
Course: Main
Cuisine: British
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 12 Fish Fingers
Author: Sarah James

Equipment

  • 1 large frying pan or 1 large baking tray lined
  • 3 shallow dishes for egg wash and breadcrumbs

Ingredients

  • 400 g sustainably fished cod, pollock or haddock fillets – skinned and de boned (I used cod)
  • 4 tbsp plain flour seasoned with salt
  • 1 beaten egg
  • 85 g dried breadcrumbs
  • ¼ tsp  turmeric
  • ¼ tsp paprika
  • 4 tbsp rapeseed oil or vegetable oil

Instructions

HOW TO MAKE JUMBO COD FINGERS

  • Cut your fish pieces into strips approx 3 cm x 8 to 10 cm.
  • Get your assembly line ready. Flour and salt in the 1st shallow container, egg in the 2nd and breadcrumbs in the 3rd.
  • Arrange the containers in a row and you are ready to assemble your fish fingers.
  • Evenly coat each strip of fish with flour, then egg and complete the process by rolling in breadcrumbs making sure they are completely covered.
    Your fish fingers are now ready to freeze, fry or bake.

HOW TO COOK JUMBO COD FISH FINGERS

  • TO FRY: Heat the oil to a medium heat and fry the fish fingers for 3 to 4 minutes on each side until golden.
  • TO BAKE: Place the fish fingers on a lined baking tray and spray with cooking spray and pop in the oven for 15 minutes. To get more of a golden crust, turn them over halfway through cooking and spray with cooking spray.

HOW TO FREEZE FISH FINGERS

  •  Line a baking tray with cling film or non stick baking paper and place the uncooked fish fingers on top. Cover with cling film or non stick baking paper and freeze for 2 hours, or until completely frozen, then transfer to freezer bags. The fish fingers can be cooked from frozen.
Proper Fish Finger Sandwich Update: 14th December 2015

My Proper Fish Finger Sandwich is the winner of the #ProperPickle competition. A big thank you to The English Provender Co and Foodies 100.



16 thoughts on “Jumbo Cod Fish Fingers”

  • Ooh your homemade fish fingers looks delicious. Love the range of Proper Pickles from English Provender, although I was seeing how many times I could say “English Provender Proper Pickles!”
    Pinning this, if I can, to make fab recipe.

    • Thanks Sammie, I’ve never said it out loud until now, lol & I can confirm it wasn’t many! Thanks for pinning, hope you enjoy our fish fingers as much as we do x

  • Woohoo! Well done Sarah! Congrats on your win – that’s so exciting & well deserved too. This sounds so yum & healthy too. Thanks so much for sharing with blogger club uk x

    • Thanks Becky, it exciting. English Provender are going to put my recipe on a card, I can’t wait to see it. Always a pleasure to link up with Blogger Club UK x

  • wow this looks good! and definitely looks better than store bought fish fingers (proper fish for a start) I will have to give this to my little chap he’s a real lover of fish! #YumTum

    • Thanks Charlotte, hope your little chap enjoys homemade fish fingers as much as we do here at the Kitchen Shed x

  • Hi Sarah, I love a fish finger sandwich, but would never have thought to try pickle with fish. I usually have mine filled with salad, melted cheese and egg (as well as the fish fingers), I will be trying it with a little added pickle next time.

    xx

    • Thanks for popping by Debbie, I’ve never thought of trying a fish finger sandwich with egg and cheese, I’ll have to try it next time I have a one x

  • I don’t like fish so this isn’t something I would eat but I like that you have found a way to make it to your own liking and it’s something that you enjoy! I particularly like the paprika seasoning. I bet that adds a lot of flavor to the fish. Popping over from #bloggerclubuk

    • Thanks for popping by Michelle, the paprika and turmeric add add a hint of spice as you bite into the crunchy topping, it works really well.

  • I tend to think of a fish finger sandwich as ‘kiddies food’ but yours looks so good! Will have to pin this and give it a try! x #BloggersClubUK

  • O this looks yummy! The English Provender Co stuff looks really lovely, love to try. Are they Organic? (:

    • Thanks Charlotte, the English Provender range is really worth trying, I love the beetroot pickle too. As far as I know they aren’t organic but I’ll look into it. Thanks for popping by 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating