Homemade Coley and Basil Fish Fingers

I’m always trying to do something different of an evening.  Last night I decided to make fish fingers! I haven’t had them properly since I was little, when they came out of a box, frozen, with those luminous orange breadcrumbs on them.  Fish fingers have seen a little bit of a revival in recent years becoming a lunchtime classic with the ‘Fish Finger Sandwich’ in a lot of independent bistros and cafes.

Coley and Basil Fish Fingers

I however was not making a sandwich for lunch although, thinking about it now I may do fish wrap at some point soon.  No this was dinner and needed to be a little more filling  than  a tasty little snack. This is what I used:

  • 200g Skinned Coley (cut into fish finger shapes)
  • Breadcrumbs
  • Salt and pepper
  • Pinch of dried Basil
  • 1 egg

For the fish fingers beat the egg and then dip the fish in into the breadcrumbs… simple. Season the breadcrumbs with the basil, salt and pepper and give it a quick stir, then coat your fish.  Drizzle a little oil on a baking sheet and bake the fish fingers in the oven for about 10 minutes at 200c, turning them half way through.  I cooked the carrots and the mangetout in vegetable stock as I feel it goves a little bit more flavour.  Incidentally, you don’t just have to use white fish for your fish fingers, salmon and smoked haddock work very well indeed.  This is also a good one to get your kids involved in you can have them help coat the fish fingers in the breadcrumbs.


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