Fish Fingers

by Collette White | January 27, 2016

Good Evening friends! I hope this finds you all well! We are all doing well here. I can not believe that the School Holidays are almost over. Miss 11 starts back tomorrow, Miss 13 on Friday and my twins start Kindy next Wednesday! Back to routine, routine, routine!

I am popping by this evening to share with you my delicious (even if I do say so myself!) Fish Finger recipe! It has become a weekly favourite in our home as the kids just devour them hot or cold, so I often double the recipe to have leftovers for lunch! I hope you love it as much as we do!

Ingredients

500g firm white fish – cut into desired shapes

1 x packet plain rice crackers

½ cup sesame seeds

1 tblspn flaxseeds

1 tblspn chia seeds

rind of 1 lemon

good pinch salt and pepper

1 egg

2/3 cup rice milk

Method

Preheat oven to 190c and line a tray with baking paper.

Place the rice crackers, sesame seeds, flaxseeds, chia seeds, lemon rind, salt and pepper into a food processer and blitz on high until crumbs are formed.

(TMX Speed 7 / 5 seconds)

In a separate bowl place the egg and milk and whisk well.

Working with one piece of fish at a time, dip it into the egg mixture, then into the crumb mixture. Press the fish down into the crumb mixture, so a good coating is formed.

Place the crumbed fish straight onto the prepared tray and continue until all fish pieces are crumbed.

Cook in preheated oven for 10-12 minutes, turn and cook for a further 10-12 minutes or until golden and thoroughly cooked.

Serves 2 adults and 3-4 children with salad or veg on the side

Notes

  • I generally use Hoki as the fish as it is boneless and holds together well when cooked – to cut nice even pieces I use my kitchen scissors!
  • You can leave the egg out of the ‘wash’ if you need to for allergies, just ensure you push the coating on well as I find it sticks better with the egg
  • Check ingredients for the rice crackers to make sure they are additive free

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,