Who doesn’t love a good fish finger butty, or fish and chips? It’s definitely a favourite in our house!
This recipe I’ve been using for years to make a healthier fish and chips tea, using slimming world style chips, and changing this into fish fingers makes it great for baby led weaning.
These fish fingers are really easy to make and if you have toddlers or older children you can even get them to help you! As a teacher, I’ve made these with a year 1 class before and they loved it!
1 large piece of skinned, boneless fish (any fish is fine, we use haddock or cod)
2 slices of bread
A handful of fresh chopped parsley
Ensure the fish is free of any bones and place it into a dish with the juice from a lemon, parsley and the rest of the lemon sliced on top. Put this into the fridge for half an hour.
Pre-heat the over to 200 degrees C and lightly toast the bread and allow to cool.
Whisk the egg in a bowl, and break up the toast into another bowl. Use a food processor to finely chop the toast into breadcrumbs.
Add chopped parsley to the breadcrumbs.
Cut the fish into ‘fingers’ and spray fry light onto a baking tray.
Take one of the fingers, dip into the egg until fully coated, then into the bread crumbs, again ensuring it is fully coated. Place on the tray, and repeat with the rest of the fish fingers.
Bake in the oven for 15-20 mins, until the breadcrumbs are golden brown.
We serve to Amber with some roasted sweet potato and peas for tea, but this could be served as a snack also.
We hope you and your little ones enjoy this recipe, if you do decide to try this one out, remember to tag us on instagram @mama_and_baby_amber and @meet_the_crockers 🙂
Em, Dan & Amber x