Crunchy fish fingers
Crunchy fish fingers - a2 Nutrition for Healthcare Professionals

Crunchy fish fingers

  10499_A2Icons-Clock  Preparation time: 5 minutes

10499_A2Icons-Whisk  Cooking time: 10-15 minutes

  Makes: 15 approx.



  • 2 flathead fish tails, cut into smaller ‘fingers’
  • 1⁄2 cup of plain flour
  • 2 eggs, lightly beaten
  • 1 cup of breadcrumbs
  • 1⁄4 cup of pecorino cheese, finely grated
  • A little extra virgin olive oil, for frying

Using a separate bowl for each, place flour in one, beaten egg in another and combined breadcrumbs/pecorino cheese in the third.

One by one, coat lightly each flathead fish finger with the flour, then dip into the egg, then finish coating firmly with breadcrumb mixture.

Using a non-stick frying pan, heat oil over medium heat. Add fish fingers to pan and cook around 2 minutes on each side, or until golden brown and crunchy. The fish fingers will need to be turned with a spatula.

Once fish fingers are cooked, place on absorbent paper towel.

These are really good with peas and mashed potatoes.

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