Homemade Fish Fingers
These crispy fish fingers bring a burst of freshness with a lemony twist. Coated in golden breadcrumbs and oregano, each bite offers a satisfying crunch. Paired with a vibrant spinach and pea salad, and a creamy lemon mayo for dipping, this dish is a delightful and wholesome choice for a family meal.
— Constant Cookbook
Ingredients
- 1 egg , beaten
- 85g white breadcrumbs , made from day-old bread
- zest and juice 1 lemon
- 1 tsp dried oregano
- 1 tbsp olive oil
- 400g skinless sustainable white fish , sliced into 12 strips
- 4 tbsp mayonnaise
- 140g frozen peas , cooked and cooled
- 100g young leaf spinach
Instructions
- Heat oven to 200C/180C fan/gas 6. Pour the beaten egg into a shallow dish. Tip the breadcrumbs onto a plate. Mix the lemon zest into the breadcrumbs along with the oregano and some salt and pepper.
- Brush a non-stick baking sheet with half the oil. Dip the fish strips into the egg, then roll them in the breadcrumbs. Transfer to the baking sheet and bake for 20 mins until golden.
- Meanwhile, mix the mayo with a squeeze of lemon juice. Toss the spinach leaves and peas with a squeeze more lemon juice and the remaining oil. Serve the fish fingers with the spinach and peas and a spoonful of the lemony mayo.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 336 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 21 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 0.88 milligram of sodium
Comments
No comments found.