400gsustainably fished cod, pollock or haddock fillets - skinned and de boned (I used cod)
4tbspplain flour seasoned with salt
85g dried breadcrumbs
4tbsprapeseed oil or vegetable oil
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.
You can substitute salmon or any firm white fish such as coley, pollock or haddock. fingers.
Make your own breadcrumbs. Save your leftover stale bread and whizz into breadcrumbs. Keep them in the freezer until needed.
Jumbo Cod Fish Fingers will keep in the freezer for up to three months ready to be taken out and cooked from frozen.
Nutrition information is approximate and meant as a guideline only.