Preparation time: 30 minutes. 

Ingredients (serves 2 adults, and 2-3 kids)

500g skinless, boneless chunky fish fillet (haddock is a good choice, or salmon for pink fish fingers), cut into neat thumb-sized strips

100g plain flour, seasoned

3 large egg, beaten

200g dried breadcrumb

Large pinch turmeric (optional)

Vegetable oil, for frying


  1. Get 3 shallow dishes and set up a production line of flour, then egg, then breadcrumbs. If you want the breadcrumbs to be golden then mix in some turmeric. Place a large empty plate at the end of the line to put the uncooked fish fingers on.
  2. Dip a finger of fish in the flour, shaking off any excess, then dredge it through the egg and finally roll it in the breadcrumbs so it’s completely coated and place it on the plate. The fish fingers can now be laid on a tray and frozen then placed into a bag.
  3. To cook the fingers heat the oil in a frying pan and cook the fingers for 3-4 mins on each side. Place on a tray lined with kitchen paper and keep warm in a low oven, if cooking in batches. Alternatively, preheat the oven to 200C/180C fan/ gas mark 6. Brush a tray with a little oil, cook the fish fingers for about 10 - 12 mins until golden and cooked through, turn over half way through cooking time.
  4. Serve with peas, mashed potatoes, and sauces.